Honey Mustard Beef Burgers
with Homemade Beetroot Relish & Chips
We've packed loads of flavour into these beef patties with the crowd-pleasing combo of honey and mustard. Top them with tomato and cos lettuce, then add an easy beetroot relish for a fun kick.
Unfortunately, this week's rocket leaves were in short supply, so we've replaced them with cos lettuce leaves. Don't worry, the recipe will be just as delicious!
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
2
potato
1
brown onion
1
beetroot
1 clove
garlic
1 packet
beef mince
1 packet
fine breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
Dijon mustard
(ContainsSulphites)2
butter burger buns
(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)1
tomato
½ head
cos lettuce
1 packet
garlic aioli
(ContainsEggs)Not included in your delivery
olive oil
2 tbs
balsamic vinegar
1 tbs
brown sugar
â…“ cup
water
1
egg
(ContainsEggs)1 tsp
honey
¼ tsp
salt
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the chips are baking, thinly slice the brown onion. Grate the beetroot (unpeeled). In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper. Transfer to a bowl. TIP: Wear rubber gloves to prevent the beetroot from staining your hands.
While the beetroot relish is cooking, finely chop the garlic. In a medium bowl, combine the egg, garlic, beef mince, fine breadcrumbs, honey, Dijon mustard and the salt, then season with pepper. Shape the beef mixture into evenly sized patties slightly larger than your burger buns. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.
Wipe out the 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. TIP: The patties will char a little, don't worry this adds to the flavour!
While the patties are cooking, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the buns are heating, thinly slice the tomato. Roughly tear the cos lettuce leaves (see ingredients).
Cut the burger buns in half. Spread the bases with garlic aioli and top with beetroot relish, a beef patty, some tomato and cos lettuce leaves. Serve with the chips. TIP: Keep any remaining beetroot relish in the fridge for up to 1 week!