HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef Burger & Fries
Cheesy Beef Burger & Fries

Cheesy Beef Burger & Fries

with Rosemary Caramelised Onion & Truffle Mayo

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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.


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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch




1 packet

beef mince

½ packet

fine breadcrumbs

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

1 sachet

Aussie spice blend

1 packet

shredded Cheddar cheese



butter burger buns

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

1 packet


1 packet

Italian truffle mayonnaise

(ContainsGluten, Eggs)

1 bag

salad leaves

Not included in your delivery

olive oil




1 tbs

balsamic vinegar

½ tbs


1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4480 kJ
Fat52.6 g
of which saturates21.2 g
Carbohydrate78.6 g
of which sugars12.9 g
Dietary Fibre0 g
Protein54.6 g
Cholesterol0 mg
Sodium1175 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!


While the fries are baking, pick and finely chop the rosemary leaves. Thinly slice the brown onion. In a large bowl, add the beef mince, fine breadcrumbs (see ingredients), egg, Aussie spice blend and 1/2 the rosemary, then season with pepper. Shape the beef mixture into evenly sized patties (1 per person) slightly larger than your burger buns. Set aside.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and remaining rosemary, stirring, until softened, 4-5 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.


Wipe out the pan and return to a medium-high heat. 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 to melt.


While the patties are cooking, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Thinly slice the tomato.


Divide the fries between plates. Slice the burger buns in half and spread with the Italian truffle mayonnaise. Top with the mixed salad leaves, tomato, a beef patty and some rosemary caramelised onion. TIP: If you're not a fan of truffle, dilute the flavour with some regular mayo!