Upgrade your burgers with these sweet and savoury hoisin-glazed numbers – they still satisfy that burger and fries craving, but with a hint of your favourite Chinese flavours!
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
mixed sesame seeds(ContainsSesame)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
rice wine vinegar (or white wine vinegar)
vinegar (rice wine or white wine)
soy sauce (for the glaze)(ContainsGluten)
soy sauce (for the beef)(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat then bake for 25-30 minutes, or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the fries are baking, thinly slice the red onion (see ingredients list). Place the rice wine vinegar, the water and a generous pinch of sugar and salt in a small bowl. Scrunch the onion in your hands then add to the pickling liquid. Stir to coat the onion and set aside until ready to serve. TIP: Toss the onions a few times during pickling to keep them submerged.
Thinly slice the spring onion (keep the green and white parts separate). In a medium bowl, combine the vinegar, 1/2 the garlic aioli and a drizzle of olive oil. Add the spring onion (green parts) and slaw mix and toss to coat. In a small bowl, combine the soy sauce (for the glaze), honey, mixed sesame seeds and hoisin sauce (see ingredients list). Finely chop the garlic (or use a garlic press).
In a large bowl, combine the beef mince, garlic, spring onion (white parts), soy sauce (for the beef), fine breadcrumbs (see ingredients list) and egg. Using damp hands, shape into patties slightly larger than your burger buns. When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the patties and cook for 4-5 minutes on each side, or until just cooked through. Remove the pan from the heat and add the hoisin glaze. Flip the patties a couple of times to coat in the glaze.
While the burgers are cooking, place the burger buns on a wire rack in the oven for 3 minutes, or until heated through.
Drain the pickled onions. Slice the burger buns in half. Build your burgers by adding a beef patty to the base of a bun. Spoon over a little of the remaining glaze from the pan and top with the pickled onions and slaw. Serve with any remaining slaw, fries and the remaining garlic aioli on the side.