Cheesy Beef Burger & Kumara Fries
with Beetroot Relish & Truffle Mayo
Get your napkins ready – this is one seriously juicy burger! We've loaded it with flavour, from the rosemary-infused caramelised onion to the truffle mayo and melted Cheddar, so that every bite will take you to your happy place.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
onion
1 packet
beef mince
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1
beetroot
1 tbs
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
2
Butter Burger Buns
(Contains: Eggs, Gluten, Soy, Milk; May be present: Peanuts, Sesame, Tree Nuts, Sulphites)
1 packet
Italian Truffle Mayonnaise
(Contains: Gluten(Wheat), Eggs; )
1 bag
salad leaves
2
Kumara
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs; )
2.5 tbs
balsamic vinegar
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Peel the kumara and cut into fries. Place the fries on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Add a dash of water to the tray and bake until tender, 20-25 minutes.
TIP: Leave the kumara unpeeled if you prefer!
While the fries are baking, combine the beef mince, fine breadcrumbs (see ingredients), egg and Aussie spice blend in a large bowl, then season with pepper. Shape the beef mixture into evenly sized patties slightly larger than the burger buns. You should get 1 patty per person. Transfer to a plate.
Thinly slice the brown onion. Scrub and grate the beetroot. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and beetroot, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and the water and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.
TIP: Wear rubber gloves to prevent the beetroot from staining your hands.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until just cooked through, 4-5 minutes each side. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) to melt.
While the patties are cooking, bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice the burger buns in half, then spread with the Italian truffle mayonnaise. Top with the mixed salad leaves, a beef patty and some beetroot relish. Serve with the kumara fries.
TIP: If you're not a fan of truffle, dilute the flavour with some plain mayonnaise!
