This Beef Burger and Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Glazed Burger Bun(ContainsCereals containing gluten)
Panko Breadcrumbs(ContainsCereals containing gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Breadcrumbs
Olive Oil for the Dressing
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Meanwhile, thinly slice the tomatoes. Cut the burger buns in half. Pop the breadcrumbs into a large bowl, add the water for the breadcrumbs (see ingredients for amount), season with salt (see ingredients for amount) and pepper, then add the beef mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
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 they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking.
Whilst the burgers cook, sprinkle the hard Italian cheese in even circles (about the same size as your buns, 1 per person) onto a lined baking tray lined. Bake until the cheese is golden and crisp at the edges, 6-8 minutes. Remove from the oven and set aside - the cheese crisps will become crisp as they cool.
Meanwhile, add the mayo to a small bowl, mix in the truffle zest and set aside. Pop the olive oil (see ingredients for amount) into a large bowl, season with salt and pepper. After everything has finished cooking, add the rocket and toss to coat. Pop the burger buns into the oven until warmed through, 2-3 mins.
Divide the wedges between your plates. Spread the truffle mayo onto the burger bases and the tops with onion marmalade. Pop the beef patties onto the bases, top with the tomatoes, rocket and cheese crisps. Enjoy!