Change things up on a classic burger by swapping the tomato sauce for dill and parsley mayo and caramelised onion. Served with a fresh rocket-pear salad, you’ll be thanking us all night for this easy and mouth-watering meal.
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Italian herbs(May be present Gluten/Gluten)
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be present Sesame, Tree Nuts, Lupin)
spinach & rocket mix
dill & parsley mayonnaise(ContainsEgg)
brown sugar(May be present Sesame, Tree Nuts, Gluten, Milk, Peanuts, Soy)
balsamic vinegar (for the onions)
balsamic vinegar (for the salad)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients), egg, Italian herbs and the salt. Season with pepper. Shape the mixture into burger patties a little wider than your burger buns. You should get 1 patty per person.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook the beef patties until almost cooked through, 4-5 minutes each side. Transfer to an oven tray lined with baking paper and sprinkle each patty with shredded Cheddar cheese. Place the bake- at-home burger buns on the same tray and bake until the cheese is melted and the buns are warmed through, 4-5 minutes.
While the burger patties are cooking, thinly slice the brown onion. Thinly slice the pear (see ingredients). Thinly slice the tomato.
Return the frying pan to a medium heat and add a drizzle of olive oil (if needed). Cook the onion, stirring, until soft, 5 minutes. Add the brown sugar, balsamic vinegar (for the onion) and the water and cook until the liquid has evaporated and the onion is caramelised, 3-5 minutes.
While the onion is caramelising, combine the spinach & rocket mix (reserve a handful for the burgers) and pear in a medium bowl. Add the balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat.
Slice the burger buns in half. Spread the base of each bun with dill & parsley mayonnaise. Top with a beef patty, caramelised onion, tomato and some reserved spinach & rocket mix. Serve with the rocket-pear salad.