Cheesy Beef Burger & Peppercorn Aioli
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Cheesy Beef Burger & Peppercorn Aioli

Cheesy Beef Burger & Peppercorn Aioli

with Caramelised Onion & Oven-Baked Fries

They say that great seasoning will take your food to places you can only dream of. So, we're boosting the flavour of these cheesy beef patties with our special Aussie spice blend. Sticky caramelised onion and baked potato fries will have this dish competing for the title of 'Best Burger Ever'.

Allergens:
Egg
Soy
Gluten
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

onion

1

tomato

½ packet

black peppercorns

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

beef mince

1 sachet

Aussie Spice Blend

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

2

Butter Burger Buns

(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )

1 bag

salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1 tsp

brown sugar

1

egg

(Contains Egg; )

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Nutrition Values

/ per serving
Energy (kJ)4688 kJ
Calories0 kcal
Fat54.6 g
of which saturates21.3 g
Carbohydrate87.4 g
of which sugars15.2 g
Dietary Fibre0 g
Protein56 g
Cholesterol0 mg
Sodium1246 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Bake the fries
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

Caramelise the onion
2

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl.

Get prepped
3

Thinly slice the tomato into rounds. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli. Set aside.

Make the patties
4

In a large bowl, combine the beef mince, Aussie spice blend, egg and fine breadcrumbs. Season with salt and pepper. Shape the beef mixture into evenly sized patties slightly larger than your burger buns. You should get 1 patty per person. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.

Cook the patties
5

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until just cooked through, 4-5 minutes each side. In the last 2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid so the cheese melts. While the cheese is melting, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.

Serve up
6

Slice the burger buns in half. Spread the bases with peppercorn aioli. Top with a beef patty, some caramelised onion, tomato and the rocket leaves. Serve with the oven-baked fries and any remaining peppercorn aioli.