Cheesy American-Spiced Beef Rissoles
with Caramelised Onion, Cos Salad & Burger Sauce
Bump up the flavour of already delicious beef rissoles by lacing them with our crowd-pleasing All-American spice blend; with hints of red capiscum and paprika, it stands up perfectly to the melty Cheddar topping. Serve over a cheerful salad to cut through the richness, and to keep the carbs in check. The 'secret' ingredient in the salad dressing? Burger sauce. It's tangy, creamy, and ties all the components together like a treat.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
cos lettuce
1
red onion
1
tomato
1
carrot
2 clove
garlic
1 packet
beef mince
1 packet
burger sauce
(Contains Egg;)
1 packet
pickled jalapeños
1 sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Thinly slice cos lettuce and red onion. Roughly chop tomato. Grate carrot. Finely chop garlic. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• While the onion is cooking, combine beef mince, All-American spice blend, garlic and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • In the last 2-3 minutes, sprinkle shredded Cheddar cheese over rissoles. Cover with a lid (or tightly with foil) and reduce heat to low. Cook until cheese is melted, 2-3 minutes. • Meanwhile, combine burger sauce with a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. Add lettuce, tomato and carrot. Toss to combine.
• Divide cos salad and cheesy American-spiced beef rissoles between bowls. • Top with caramelised onion and pickled jalapeños (if using) to serve. Enjoy!
TIP: Jalapeños are slightly spicy. Add less, or leave them out, if you prefer!
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