Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Dig into a beef burger with baconnaise (our new lovechild!) and spiced chips for dinner, then serve up Asian flavours with beef patties, rice and veggies for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3080kJ Energy, 29.4g Fat, 9.2g Saturated Fat, 75.3g Carbohydrate, 17.9g Sugars, 38.6g Protein, 1520mg 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
All-American spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Sichuan garlic paste(ContainsSoy, Sesame)
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
baby spinach leaves
microwavable basmati rice
soy sauce(ContainsGluten, Soy)
sesame oil (optional)(ContainsSesame)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle over the All-American spice blend, season with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the fries are baking, combine the beef mince, egg, fine breadcrumbs (see ingredients list), soy sauce (1 tbs for 2 people / 1 1/2 tbs for 4 people) and a pinch of pepper in a medium bowl. Using damp hands, form the beef mixture into 2cm-thick patties slightly larger than your buns. You should get 4 patties for 2 people / 6 patties for 4 people.
TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden and crisp, 5-6 minutes. Transfer to a small bowl. Add the beef patties and cook, turning, until browned and cooked through, 4-5 minutes each side. Transfer to a plate and carefully slice 2 patties into quarters (these will become your lunch!). Cover to keep warm.
TIP: If your pan is getting crowded, cook in batches for best results.
While the patties are cooking, thinly slice the tomato. Add the garlic aioli to the bowl with the bacon and mix well. Set aside. Remove the frying pan from the heat and return the quartered patties to the pan with the Sichuan garlic paste, the water and 1 tbs soy sauce. Gently stir to coat the patties. Transfer to a bowl and set aside until you're ready to prepare lunch. Wipe out the frying pan, then return to a medium heat with a drizzle of olive oil. Slice the burger buns in half, then place into the pan, cut-side down, and toast until golden, 2-3 minutes.
Divide the spiced fries between plates. Spread the base of the burger buns with the baconnaise. Top with the beef patties, tomato and the mixed salad leaves.
When you're ready to pack your lunch, drain the sweetcorn (see ingredients list). Finely chop the spring onion. Roughly chop the baby spinach leaves. In a medium bowl, combine the microwavable basmati rice (no need to heat it!), sweetcorn, spring onion, baby spinach and sesame oil (if using). Toss to combine, then divide between two microwave-safe containers. Top with the Sichuan-glazed patties, plus any leftover glaze from the pan and serve with the crispy shallot packets. Refrigerate. At lunchtime, remove the packet of crispy shallots and microwave until heated through, 2-3 minutes. Sprinkle over the crispy shallots.