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Beef Burger and Truffle Wedges
Beef Burger and Truffle Wedges

Beef Burger and Truffle Wedges

with Cheese Crisp, Onion Marmalade and Mayo

Recipe Development Team
Recipe Development TeamPublished on February 07, 2022

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 gluten
Milk
Egg
Mustard

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Medium Tomato

2

Glazed Burger Bun

(Contains: Cereals containing gluten)

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20

Wild Rocket

20

Onion Marmalade

1

Truffle Zest

2

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

2

Water for the Breadcrumbs

1

Olive Oil for the Dressing

¼

Salt for the Burgers

Nutritional information

Energy (kJ)3536 kJ
Energy (kcal)845 kcal
Fat40 g
of which saturates13 g
Carbohydrate82 g
of which sugars12 g
Protein42 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Large Bowl
Grill Pan

Cooking Instructions and Tips

Cook the Wedges
1

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.

Shape the Burgers
2

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.

Get Frying
3

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.

Make the Cheese Crisps
4

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.

Mix and Dress
5

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.

Serve
6

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!

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