HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Beef Burgers
Honey Mustard Beef Burgers

Honey Mustard Beef Burgers

with Homemade Beetroot Relish & Chips

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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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




brown onion



1 clove


1 packet

beef mince

1 packet

fine breadcrumbs

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

1 packet

Dijon mustard



butter burger buns

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



½ head

cos lettuce

1 packet

garlic aioli


Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

⅓ cup





1 tsp


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4264 kJ
Fat44 g
of which saturates15.1 g
Carbohydrate92.6 g
of which sugars22.5 g
Protein46.4 g
Sodium881 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!