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Garlic Aioli Steak Burgers
Garlic Aioli Steak Burgers

Garlic Aioli Steak Burgers

with Beetroot Relish

These steak burgers are easy for little hands to handle, but are paired with a delightful homemade beetroot relish that adults will love, too. The key to this easy supper is slicing the steak as thin as possible to make for easy eating.

Allergens:
Gluten
Eggs
Soy

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

Total25 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 5 people

1 unit

onion

1 unit

beetroot

1 unit

cucumber

1 packet

Beef Rump

5 unit

Bake-At-Home Bread Rolls

(Contains: Gluten; )

2 tub

garlic aioli

(Contains: Eggs, Soy; )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

brown sugar

1 tbs

balsamic vinegar

Nutrition Values

/ per serving
Calories2620 kcal
Fat26.3 g
of which saturates4.6 g
Carbohydrate57.9 g
of which sugars11 g
Protein36.7 g
Sodium684 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Chopping board
Grater
Knife
Peeler
Aluminum Foil
Mixing Bowl
Pan
Large Pan
Plate
Spoon

Cooking Steps

Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Finely slice the red onion. Grate the beetroot until you have ¾ cup. TIP: Wear gloves to avoid staining your fingers. Peel the cucumber into ribbons using a vegetable peeler.

Make the beetroot relish
2

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 4-5 minutes, or until softened. Add the beetroot and cook for 4-5 minutes, or until softened. Stir in the brown sugar and the balsamic vinegar and cook for 2-3 minutes, or until thickened and reduced. TIP: Stand back! Vinegar emits a strong vapour when heated! Set aside in a bowl and cover with foil to keep warm.

Cook the steaks
3

Heat a drizzle of olive oil in a large frying pan over a high heat. Season both sides of the beef rump steaks with a pinch of salt and pepper and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare or a little longer for well done. Set aside on a plate and cover with foil. Rest for 2 minutes and then slice into thin 0.5 cm strips.

Warm the rolls
4

Place the bake-at-home continental rolls directly on the wire racks in the oven and cook for 4-5 minutes, or until heated through.

Assemble the burgers
5

Slice the continental rolls in 1/2 and spread the base with a spoonful of garlic aioli. Top with the slices of steak, the beetroot relish, the cucumber ribbons and a handful of baby spinach leaves. Season with a pinch of salt and pepper. TIP: If the kids don’t like beetroot, leave it off their burger and add more to the adult servings!

Serve up
6

Cut the garlic aioli steak burgers in half and divide between plates. Toss the remaining baby spinach leaves with a drizzle of olive oil and balsamic vinegar. Season with a pinch of salt and pepper and serve on the side.