HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheeseburger Style Beef Loaded Wedges
Cheeseburger-Style Beef Loaded Wedges

Cheeseburger-Style Beef Loaded Wedges

with Caramelised Onion, Dill & Parsley Mayo & Salsa

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Now you can get the much-loved flavours of a cheeseburger on top of golden roasted wedges! Cheesy, juicy and loaded with flavour, each bite will take you to your happy place!

Tags:Not Suitable for CoeliacsKid FriendlyNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 cube

beef stock

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)


brown onion





1 packet

beef mince

1 tub

Dijon mustard


1 packet

tomato paste

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


1 packet

dill & parsley mayonnaise


1 tin


Not included in your delivery

Olive Oil

1 tbs

balsamic vinegar

2 tsp

water (for the onion)

1 tbs

brown sugar

(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)

½ cup

water (for the beef)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3630 kJ
Fat41.8 g
of which saturates13 g
Carbohydrate69 g
of which sugars26.9 g
Protein48.2 g
Sodium1685 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Crumble over the beef stock (1 cube for 2 people / 2 cubes for 4 people) and sesame seeds. Season with pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.


While the wedges are baking, thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring regularly, until softened, 3-5 minutes. Reduce heat to medium. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and set aside.


While the onion is caramelising, grate the carrot (unpeeled). Finely chop the tomato. Drain the sweetcorn.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the corn, carrot and beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the Dijon mustard, tomato paste (see ingredients), the water (for the beef) and Aussie spice blend and cook until slightly reduced, 2-3 minutes. Season to taste.


While the beef is cooking, add the tomato and a drizzle of olive oil to a small bowl. Toss to combine and season to taste.


Divide the sesame wedges between plates and top with the cheeseburger beef, caramelised onion and sprinkle over the shredded Cheddar cheese. Top with the tomato. Top with the dill and parsley mayonnaise.