Cheesy Beef Burgers & Kumara Fries

Cheesy Beef Burgers & Kumara Fries

with Caramelised Onion & Smokey Aioli

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Tomato sauce is always classic on a burger, but for this delicious dinner, we’ve combined two of our other faves; creamy pesto dressing and caramelised onion. Plus melted Cheddar cheese, of course – this is a burger after all!

Allergens:GlutenEggsMilkSoyTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove


1 packet

beef mince

1 packet

shredded Cheddar cheese


5 unit

burger buns

(ContainsGluten, Eggs, Milk, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 unit

brown onion

1 packet

creamy pesto dressing

(ContainsEggs, Milk, Tree Nuts)

2 unit


1 head

cos lettuce

1 bunch


2 unit


2 sachet

Aussie spice blend

Not included in your delivery

2 unit



2 tsp

brown sugar

olive oil

1.5 tsp

balsamic vinegar

1.5 tsp

warm water

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4340 kJ
Fat45.2 g
of which saturates15.5 g
Carbohydrate96.4 g
of which sugars26.7 g
Protein53.7 g
Sodium1630 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake on the top oven rack until tender, 25-30 minutes.

TIP: Cut the kumara to the correct size so it cooks in the allocated time.


While the fries are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. In a large bowl, combine the garlic, parsley, fine breadcrumbs, eggs, the salt, beef mince, Aussie spice blend and a pinch of pepper. Shape the mixture into 5 patties (each a little wider than your burger buns). Set aside on a plate.

TIP: Make a shallow indent in the centre of each patty, this will help prevent it from puffing up as it cooks.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef patties and cook until almost cooked through, 4-5 minutes each side. Transfer the beef patties to a second oven tray lined with baking paper.

TIP: If your pan is getting crowded, cook in batches for the best results!


Thinly slice the brown onion. Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, warm water and brown sugar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season to taste with salt and pepper.


While the onion is cooking, sprinkle the beef patties with the shredded Cheddar cheese. Bake until the cheese is melted, 2-3 minutes. Place the burger buns directly on the wire racks of the oven and bake until heated through, 2 minutes. While the burger buns are heating, thinly slice the tomato. Reserve some cos lettuce leaves for the burgers, then shred the remaining cos lettuce.


Halve the burger buns. Spread the base of the buns with creamy pesto dressing. Top each with a cheesy beef patty, some caramelised onion, tomato and the reserved cos lettuce leaves. Toss the shredded cos lettuce with a drizzle of olive oil and add a pinch of salt and pepper. Serve with the cos salad and kumara fries.