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Beef Burger and Truffle Wedges

Beef Burger and Truffle Wedges

with Cheese Crisp, Onion Marmalade and Mayo

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This Beef Burger and Truffle Wedges are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenMilkEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Medium Tomato

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams


20 grams

Onion Marmalade

1 sachet

Truffle Zest

2 sachet


(ContainsEgg, Mustard)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

1 tbsp

Olive Oil for the Dressing

¼ tsp

Salt for the Burger (1 tsp)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3536 kJ
Energy (kcal)845 kcal
Fat40.0 g
of which saturates13.0 g
Carbohydrate82 g
of which sugars12.0 g
Protein42 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, thinly slice the tomatoes. Halve the burger buns. Pop the breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.


Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.


Whilst the burgers cook, sprinkle the grated hard Italian style cheese in even circles (about the same size as your buns, 1 per person) onto a baking tray lined with greaseproof paper. Bake on the top shelf until the cheese is golden and crisp around the edges, 8-10 mins. Remove from the oven and set aside - the cheese will become crisp as it cools.


Meanwhile, pop the olive oil for the dressing (see ingredients for amount) into a large bowl and season with salt and pepper. When everything is ready, add the rocket and toss to coat. Pop the burger buns into the oven until warmed through, 2-3 mins.


Spread the mayo onto the bun bases and spread the onion marmalade over the lids. Pop the beef patties onto the bases, top with the tomatoes, rocket and cheese crisps, then sandwich shut. Sprinkle the truffle zest over the wedges and then serve alongside. Enjoy!