The Works Lamb & Beetroot Relish Burger
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The Works Lamb & Beetroot Relish Burger

The Works Lamb & Beetroot Relish Burger

with Oven-Baked Fries, Fried Egg & Garlic Aioli

And team burger is off to a smashing start, straight out of the gate with a cheesy lamb pattie, followed up by the all-star combo of a sweet relish and fried egg. Drive it home with the winning move of serving up this delicious burger with a side of fries. Game, set and match!

Tags:
Kid Friendly
Allergens:
Gluten
•Egg
•Milk
•Soy

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1

beetroot

1 packet

lamb mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2

Butter Burger Buns

(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )

½ head

cos lettuce

1 packet

garlic aioli

(Contains Egg, Soy; )

1 sachet

Aussie Spice Blend

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

3

eggs

(Contains Egg; )

2 tbs

balsamic vinegar

1 tbs

brown sugar

â…“ cup

water

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Nutrition Values

Energy (kJ)4381 kJ
Fat46.2 g
of which saturates12.8 g
Carbohydrate103.6 g
of which sugars36.3 g
Protein52.5 g
Sodium1381 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan
•Lid

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, finely shred cos lettuce (see ingredients). Grate the beetroot. • In a medium bowl, combine lamb mince, Aussie spice blend, fine breadcrumbs, the egg (1 for 2 people / 2 for 4 people) and a pinch of salt and pepper. • Shape lamb mixture into 2m-thick patties (1 per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Transfer to a bowl and season.

4
4

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the remaining eggs (2 for 2 people / 4 for 4 people) into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Transfer to a plate and cover to keep warm.

5
5

• Return to medium-high heat with a drizzle of olive oil. • Cook lamb patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so cheese melts. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

6
6

• Spread each burger bun with garlic aioli. • Top with a lamb patty, some cos lettuce, beetroot relish and a fried egg. • Serve with oven-baked fries. Enjoy!

Little cooks:Take the lead and help build the burgers!