Bucking Beef Burgers
Sweet Potato Fries- Soy
- Gluten
- Milk
- Eggs
- Wheat
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
Throw your left hand in the air and consider those risky cowboys who attempt to stay atop a bucking bull. We suggest you eat your burger in the same way - use only your right hand to hold it, and if you can, attempt to eat it in eight seconds flat. Recreate a rodeo in your kitchen tonight!
Ingredients
1 kg
sweet potato
1
red onion
1
beetroot
4
Beef Burger Mince
(Contains: Soy;)
5
bake-at-home burger buns
(Contains: Soy, Gluten, Milk, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
2
tomatoes
1 bag
mixed salad leaves
Not included in your delivery
2 tbs
olive oil
3 tbs
balsamic vinegar
3 tbs
water
2 tbs
mustard (seeded or Dijon)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled). Finely slice the red onion and tomato. Scrub and grate the beetroot (pop on some gloves).
Place the sweet potato on the lined oven tray in a single layer. Toss in half of the olive oil and season with salt and pepper. Cook in the oven for 30-35 minutes or until tender and golden.
Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and cook for 3-4 minutes or until soft. Add the beetroot, balsamic vinegar, mustard and water. Cook, stirring, occasionally, for a further 8-10 minutes or until the onion and beetroot become sticky. Remove from the pan and set aside. Wipe the pan clean with damp paper towel.
Meanwhile, shape the beef burger mince into patties (one per person). Heat a dash of olive oil in the large frying pan over a medium-high heat. Add the burger patties and cook for 4-5 minutes on each side or until they have cooked through. This is an ideal time to place the bake-at-home burger buns on a rack in the oven for 5 minutes or until warm and toasty. Slice them in half.
To serve, layer the burger buns with a beef pattie, tomato slices, mixed leaves, and the beetroot relish. Serve with the sweet potato chips on the side.
