Cheesy Beef Bunless Burger Bowl
with Zesty Roast Veggies & Beetroot Relish
- Gluten
- Eggs
- Soy
- Milk
Don’t worry this type of burger won’t leave you sticky with a giant mess. We’re eliminating the bun and putting these cheesy beef patties in a bowl so they sit right alongside the chilli-zested roast veggies. There’s a double whammy of flavours from the herby mayo and beetroot relish that will sink in and deliver a mess-free and tasty burger in a bowl.
Ingredients
1
potato
1 pinch
Zesty Chilli Salt
1
tomato
1 packet
beef mince
1 bag
Mixed Salad Leaves
1 packet
Beetroot Relish
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
white turnip
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains: Gluten; )
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes. • Remove veggies from the oven, sprinkle with a pinch of zesty chilli salt and toss to coat.
• Meanwhile, slice tomato into wedges. • In a medium bowl, combine beef mince, Aussie spice blend and the plain flour. • Using damp hand, shape beef mixture into evenly sized patties (2 per person).
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook patties until just cooked through, 4-5 minutes each side.
• In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so cheese melts.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season and toss to coat.
• Divide zesty roast veggies, tomato salad and cheesy beef patties between bowls. • Top patties with beetroot relish and serve with dill & parsley mayo. Enjoy!
