Greek Inspired Beef Burger and Wedges
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Greek Inspired Beef Burger and Wedges

Greek Inspired Beef Burger and Wedges

with Greek Style Cheese and Pickled Onion

This Greek Inspired Beef Burger and Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Sulphites
•Cereals containing gluten
•Milk

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

½ unit(s)

Red Onion

12 grams

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Garlic Clove

1 sachet(s)

Lemon & Herb Seasoning

10 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

240 grams

British Beef Mince

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

20 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

2 tbsp

Mayonnaise

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Nutritional information

Energy (kcal)826 kcal
Energy (kJ)3458 kJ
Fat36.9 g
of which saturates12.9 g
Carbohydrate85.7 g
of which sugars11.7 g
Protein42.5 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Garlic Press

Instructions

Roast 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 and season with salt and pepper. 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.

Pickle the Onion
2

While the wedges cook, halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

Pop it into a small bowl and add the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Meanwhile, peel and grate the garlic (or use a garlic press).

TIP: Keep the other half of the red onion for another recipe.

Make and Shape
3

In a large bowl, combine the garlic, lemon & herb seasoning, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the Burgers
4

Pop the burgers onto a baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Finishing Touches
5

When the burgers and wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Strain the liquid from the pickled onion into a medium bowl. Add the rocket to the bowl and toss to coat in the pickling liquid. Taste and season with salt and pepper if needed.

Serve
6

When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Top the bases with the beef burgers and the pickled onion, then crumble the cheese on top. Sandwich shut with the bun lids.

Serve with the wedges and rocket salad alongside.

Enjoy!