Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Enjoy a beef and bacon burger for dinner, then pack up a rice and veggie mix topped with hoisin beef for lunch the next day. It’s two meals with the effort of just one! Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3840kJ Energy, 50.7g Fat, 8.4g Saturated Fat, 70.7g Carbohydrate, 21.9g Sugars, 41.2g Protein, 2520mg Sodium.
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
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
baby spinach leaves
microwavable basmati rice
black sesame seeds(ContainsSesameMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten)
soy sauce(ContainsGluten, Soy)
sesame oil (optional)(ContainsSesame)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the kumara to size so it cooks in time.
While the wedges are roasting, combine the beef mince, egg, fine breadcrumbs (see ingredients list) and soy sauce (1 tbs for 2 people / 1 1/2 tbs for 4 people) in a medium bowl. Using damp hands, form the beef mixture into 2cm thick patties slightly larger than your burger buns. You should get 4 patties for 2 people / 6 patties for 4 people. Transfer to a plate. In a small bowl, combine the honey, hoisin sauce and the remaining soy sauce. Set aside.
Heat a large frying pan over a medium-high heat with a small drizzle of olive oil. Add the bacon and cook until golden and crisp, 3-4 minutes each side. Transfer to a plate lined with paper towel. Return the pan to a medium-high heat with a drizzle more olive oil if needed. Cook the patties until cooked through, 4-5 minutes each side. Transfer to a plate. Carefully cut 2 of the cooked patties into quarters (these will become your lunch!).
While the patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the burger buns are heating, thinly slice the tomato. Shred the cos lettuce. Wipe out the frying pan and return to a medium heat. Add the honey-hoisin mixture and return the quartered beef patties to the frying pan. Cook, turning, until coated in the sauce, 1 minute. Remove from the heat and set aside until you're ready to prepare lunch.
Slice the burger buns in half and spread the bases with some of the smokey aioli. Spread the BBQ sauce over the whole burger patties and place on the bun bases. Top with the bacon, tomato and some cos lettuce. Add any remaining cos lettuce to a serving bowl and drizzle with a little olive oil and vinegar. Serve with the kumara wedges, remaining smokey aioli and cos salad.
When you're ready to pack lunch, drain the sweetcorn (see ingredients list). Roughly chop the baby spinach leaves. In a medium bowl, combine the microwavable basmati rice (no need to heat it!), sweetcorn, baby spinach, black sesame seeds, sesame oil (if using) and a good pinch of salt and pepper. Toss to combine, then divide between two microwave-safe containers. Top with the hoisin-glazed patties, plus any leftover glaze from the pan. Refrigerate. At lunchtime, microwave until heated through, 2-3 minutes.