HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDijon Beef Burgers & Sweet Potato Chips
Dijon Beef Burgers & Sweet Potato Chips

Dijon Beef Burgers & Sweet Potato Chips

with Homemade Beetroot Relish

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We've packed loads of flavour into these beef patties with the crowd-pleasing combo of honey and mustard. Top them with tomato and rocket, then add an easy beetroot relish for a fun kick.


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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 unit

brown onion

1 unit


1 clove


1 packet

beef mince

1 packet

fine breadcrumbs


1 tub

Dijon mustard


2 unit

bake-at-home burger buns

(ContainsEgg, Gluten, Milk, SoyMay be present Tree Nuts, Sesame, Lupin)

1 unit


1 packet

garlic aioli


1 bag

rocket leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

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

⅓ cup


1 unit



1 tsp


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4292 kJ
Fat43.9 g
of which saturates10.9 g
Carbohydrate99.5 g
of which sugars37.3 g
Dietary Fibre0 g
Protein48.6 g
Cholesterol0 mg
Sodium1105 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat heat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time! TIP: If the chips don't fit in a single layer, spread them across two trays!


While the chips are baking, thinly slice the brown onion. Grate the beetroot (unpeeled). Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper and transfer to a bowl.

TIP: Wear rubber gloves while prepping the beetroot to prevent stained fingers!


While the relish is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef mince, garlic, egg, fine breadcrumbs, honey, Dijon mustard, the salt and a pinch of pepper. Shape the beef mixture into evenly sized patties a bit larger than your burger buns.

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the beef patties and cook, flipping every now and then, until just cooked through, 8-10 minutes.

TIP: The patties will char a little, this adds to the flavour! TIP: Be gentle when flipping the patties!


While the beef patties are cooking, place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes. Thinly slice the tomato.


Cut the burger buns in half. Spread bases of the buns with garlic aioli and top with beetroot relish, beef patties, tomato and rocket leaves. Serve the sweet potato chips on the side.

TIP: Keep any remaining beetroot relish in the fridge for up to 1 week!