Beef & Caper Burger
with Pre-Cut Potato Fries & Tartare Sauce
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
Skip the takeaway queue and bring the pub home in record time with a beef burger, stacked with punchy capers and rich, creamy tartare sauce. Paired with pre-cut potato fries that crisp up beautifully with zero chopping required, this clever dinner hits all the right comfort food notes. It’s crunchy, zesty and the ultimate weeknight win.
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1
Beef Burger Patty
1
Cucumber
1 packet
Capers
1 packet
Potato Fries
1 packet
Rocket Leaves
1 packet
Tartare Sauce
(Contains: Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add beef patties and cook until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Meanwhile, using a vegetable peeler, peel cucumber into ribbons, stopping when you reach the seeds in the centre. Halve bake-at-home burger buns.
• Spread the butter over burger buns bases and bake burger buns directly on a wire oven rack until heated through, 2-3 minutes. • Meanwhile, in a medium bowl, combine cucumber ribbons, rocket leaves and a drizzle of vinegar and olive oil. Season to taste.
• Spread some tartare sauce over burger bun bases. Top with capers, cucumber salad and burger patties. • Serve with easy cheesy potato fries and any remaining salad and tartare sauce. Enjoy!
