HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef Burger & Peppercorn Aioli
Cheesy Beef Burger & Peppercorn Aioli

Cheesy Beef Burger & Peppercorn Aioli

with Caramelised Onion & Oven-Baked Fries

Read more

They say that great seasoning will take your food to places you can only dream of. So, we're boosting the flavour of these cheesy beef patties with our special Aussie spice blend. Sticky caramelised onion and baked potato fries will have this dish competing for the title of 'Best Burger Ever'.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





½ packet

black peppercorns

1 packet

garlic aioli


1 packet

beef mince

1 sachet

Aussie spice blend

1 packet

fine breadcrumbs

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

1 packet

shredded Cheddar cheese



butter burger buns

(ContainsEggs, Gluten, Milk, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

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)4734 kJ
Fat55.5 g
of which saturates21.4 g
Carbohydrate88.6 g
of which sugars14.8 g
Protein55.5 g
Sodium1216 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place 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, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.


While the onion is cooking, thinly slice the tomato into rounds. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli. Set aside.


In a large bowl, combine the beef mince, Aussie spice blend, egg and fine breadcrumbs. Season with salt and pepper. Shape the beef mixture into evenly sized patties slightly larger than your burger buns. You should get 1 patty per person. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.


Wipe out the frying 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 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid so the cheese melts. While the cheese is melting, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.


Slice the burger buns in half, then spread the bases with some peppercorn aioli. Top with a beef patty, some caramelised onion, tomato and the rocket leaves. Serve with the oven-baked fries and any remaining peppercorn aioli.