We've packed almighty flavour into these beef patties with the crowd-pleasing Nan's special seasoning. Top them with smokey aioli and mixed leaves, then add an easy beetroot relish for a fun kick.
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garlic & herb seasoning
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
Nan's special seasoning
Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into fries. Place the kumara on a lined oven tray. Drizzle generously with olive oil, sprinkle with the garlic & herb seasoning and toss to coat. Add a dash of water to the tray and bake until tender, 20-25 minutes.
While the kumara fries are baking, grate the beetroot and carrot. Finely chop the garlic and parsley leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beetroot, balsamic vinegar and brown sugar until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced and sticky, 5-6 minutes. Season to taste. Transfer to a medium bowl.
While the relish is cooking, add the garlic, parsley, egg, beef mince, Nan's special seasoning and fine breadcrumbs to a large bowl. Season with salt and pepper and mix to combine. Shape the beef mixture into evenly sized patties slightly larger than your burger buns. You should get 1 patty per person. Wipe out the frying pan, then 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. Set aside.
While the patties are cooking, bake the butter burger buns directly on a wire rack in the oven until heated through, 3 minutes.
Slice the burger buns in half and spread the base with the smokey aioli. Top with some mixed salad leaves, carrot, a beef patty and the beetroot relish. Serve with the herby kumara fries.