Cheesy Beef & Slaw Burger
with Homemade Beetroot Relish & Zesty Fries
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
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )
2
Kumara
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel [colour] kumara and cut into thin fries. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
Custom Recipe: If you've swapped from pork mince to beef mince, prep as above.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a small bowl.
Custom Recipe: Cook beef patties in the same way as above.
• Halve burger buns and bake directly on wire rack in oven until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage mix (see ingredients) and a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread garlic aioli over the burger bun bases. Top with some slaw, homemade beetroot relish and a cheesy pork patty. • Serve with kumara fries. Enjoy!
Little cooks: Take the lead and help build the burgers!
