Smokey Beef Cheeseburger
with Aioli, Caramelised Onion & Fries
This classic burger becomes next-level-delicious with the addition of smokey flavours infused into the patties and in the creamy aioli. With caramelised onion and tasty Cheddar, we're tipping it'll become your new burger craving!
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
1
onion
1
tomato
1 bag
salad leaves
1 packet
beef mince
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 clove
garlic
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Reduce the heat to medium and cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
While the onion is cooking, thinly slice the tomato. Finely chop the garlic. In a large bowl, combine the beef mince, All-American spice blend, garlic, fine breadcrumbs (see ingredients), the salt and egg, then season with pepper. Mix well. Using damp hands, shape the beef mixture into evenly sized patties, slightly larger than the 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.
Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the beef patties until cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts.
While the patties are cooking, bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice the burger buns in half, then spread the bases with some smokey aioli. Top with a beef patty, some caramelised onion, tomato and salad leaves. Serve with the fries and any remaining smokey aioli.