HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Bucking Beef Burgers
topBanner
Classic Bucking Beef Burgers

Classic Bucking Beef Burgers

with Sweet Potato Wedges

Read more

Beetroot on a burger is as essentially Australian as sunburnt feet in a beach carpark in summer. Of course, that doesn’t mean you can’t get experimental with it! We think our sticky beetroot relish with Dijon mustard and balsamic vinegar is second to none, and contrasts beautifully with crunchy sweet potato wedges.
level.

Tags:High FiberHigh ProteinLactose freeNut Free
Allergens:SoyGlutenMilkEgg

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

sweet potato

½

red onion

1

beetroot

2

beef burger mince

(ContainsSoy)

2

bake-at-home burger buns

(ContainsSoy, Gluten, Milk, EggMay be present Sesame, Tree Nuts, Lupin)

1

tomato

1 head

gem lettuce

Not included in your delivery

1 tbs

olive oil

2 tbs

balsamic vinegar

2 tbs

mustard (seeded or Dijon)

2 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3490 kJ
Fat34.3 g
of which saturates10.3 g
Carbohydrate73.6 g
of which sugars24 g
Dietary Fibre0 g
Protein46.4 g
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Baking Paper
Baking Tray
Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled). Finely slice the red onion, slice the tomato and finely shred the gem lettuce. Scrub the beetroot and grate (pop on some gloves).

2

Place the sweet potato on a lined oven tray. Toss in half of the olive oil and season with salt and pepper. Cook in the oven for 35-40 minutes or until tender and golden.

3

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and cook for 3 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.

4

Meanwhile, shape the beef burger mince into patties (one per person). Heat a dash of olive oil in the wiped frying pan over a medium-high heat. Add the burger patties and cook for 3 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. Remove and slice them in half.

5

To serve, layer the burger buns with a beef pattie, the tomato slices, gem lettuce, and the beetroot relish. Serve with the sweet potato wedges on the side.