HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Beef Burgers
Hoisin Beef Burgers

Hoisin Beef Burgers

with Slaw & Golden Fries

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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

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

2 unit


½ unit


2 clove


1 bunch

spring onion

1 tub

garlic aioli


1 bag

slaw mix

1 sachet

mixed sesame seeds


½ sachet

hoisin sauce


1 packet

beef mince

½ packet

fine breadcrumbs

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

2 unit

butter burger buns

(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup


1 tsp

vinegar (rice wine or white wine)

4 tsp

soy sauce (for the glaze)


4 tsp


2 tsp

soy sauce (for the beef)

(ContainsGluten, Soy)

1 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4050 kJ
Fat36.5 g
of which saturates9.7 g
Carbohydrate103 g
of which sugars32.5 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium2000 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Small Bowl
Medium Bowl
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.