Beef, Apple & Sage Stuffing Burger

Name: Beef, Apple & Sage Stuffing Burger with Rocket Salad & Parmesan Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 sachet Herb & Mushroom Seasoning; 2 Burger Bun; 1 Tomato; 250 g Beef Mince; 1 packet Beetroot Relish; 1 packet Fine Breadcrumbs; 1 sachet Thyme; 1 packet baby spinach & rocket mix; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 Leek

with Rocket Salad & Parmesan Potato Wedges

Get up to $175 off

Allergens:

Eggs

•Soy

•Gluten

•Milk

•Wheat

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Herb & Mushroom Seasoning

Burger Bun

(Contains: Eggs, Soy, Gluten, Milk, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )

Tomato

250 g

Beef Mince

1 packet

Beetroot Relish

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 sachet

Thyme

1 packet

baby spinach & rocket mix

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Leek

Nutrition Values

Calories853 kcal

Energy (kJ)3570 kJ

Fat42.5 g

of which saturates14.2 g

Carbohydrate66.5 g

of which sugars17.2 g

Dietary Fibre5.8 g

Protein45.6 g

Cholesterol50.8 mg

Sodium1000 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crispy, 5 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice tomato (see ingredients). Pick thyme leaves. • Thinly slice white and light green parts of leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.

Little cooks: Help pick the thyme from the stems!

If you've swapped to beef mince, make beef patties in the same way as above.

Cook beef patties in the same way as above.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine spinach & rocket mix and a drizzle of white wine vinegar and olive oil. Season to taste.

• Spread the burger bun base with some beetroot relish. Top with a pork patty, some tomato and rocket salad. Spread top of the bun with some dill & parsley mayonnaise. • Divide Parmesan potato wedges and burgers between plates. • Serve with remaining salad and dill-parsley mayo. Enjoy!

Little cooks: Take the lead and help build the burgers! Enjoy!