Buckin' Bull Double Beef Bites & Rustic Fries
with Quick Pickles, Burger Sauce & Garden Salad
- Gluten
- Wheat
- Eggs
- Milk
Who needs a bun when the fixings are this good? We’re bringin’ you juicy All-American spiced mini beef patties onto a spread of crisp cos, juicy tomato and homemade quick pickles, then stackin’ on Cheddar and a slather of tangy burger sauce that’d make any chuck wagon cook proud. Ride it home with a side of golden crispy fries and you’ve got yourself a bunless burger situation worth yeehawin’ about!
Ingredients
3
Potato
1
Cucumber
1
Cos Lettuce
1
Tomato
500 g
Beef Mince
1 sachet
All-American Spice Blend
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1 packet
Burger Sauce
(Contains: Eggs)
1
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 piece
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help with sprinkling over the seasoning and tossing the fries.
• Meanwhile, thinly slice cucumber into rounds.
• In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Finely shred cos lettuce (see ingredients).
• Thinly slice tomato into wedges.
• In a second medium bowl, combine beef mince, fine breadcrumbs, All-American spice blend and the egg.
• Using damp hands, roll heaped spoonfuls of beef mixture into mini meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.
- When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• In a large bowl, combine lettuce, tomato and drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Drain pickled cucumber.
• Bring everything to the table. Build your own plate with rustic fries, beef bites, garden salad, pickled cucumber, Cheddar cheese and burger sauce to serve. Enjoy!
