Lamb & Caramelised Onion Cheeseburger
with French Fries, Cucumber Salad & Fancy Truffle Mayo
Do you want a game-changing lamb burger? This fancy version will do the trick! There’s the classic additions of gooey Cheddar cheese and saucy caramelised onion, but the real ace in the hole is the truffle mayo layered on the buns - it’s a sure-fire win.
The quantities provided above are averages only.
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
Ingredients
2
potato
½
Onion
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
cucumber
1 bag
spinach & rocket mix
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• In a large bowl, combine lamb mince, fine breadcrumbs, garlic & herb seasoning and the egg, then season with salt and pepper. • Shape lamb mixture into 2cm-thick patties (1 per person). Transfer to a plate.
• Wipe out the frying pan, then return to medium-high heat, with a drizzle of olive oil. Cook patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so cheese melts.
• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice cucumber. • In a medium bowl, combine a drizzle of olive oil and vinegar. Add spinach & rocket mix and cucumber, season to taste and toss to coat.
• Spread the bun bases with Italian truffle mayonnaise. • Top with a beef patty, some caramelised onion and cucumber salad. • Serve with French fries and remaining cucumber salad. Enjoy!