Family Bucking Beef Burgers
with Sweet Potato Wedges
- Soy
- Gluten
- Milk
- Eggs
- Wheat
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
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.
Ingredients
800 g
sweet potato
1
red onion
1
beetroot
600 g
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
½ bag
mixed salad leaves
Not included in your delivery
2 tbs
olive oil
3 tbs
balsamic vinegar
2 tbs
mustard (seeded or Dijon)
3 tbs
water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled). Thinly slice the red onion and tomatoes. Scrub the beetroot and grate (pop on some gloves). Wash the mixed salad leaves.
Place the sweet potato wedges on a lined oven tray in a single layer. Toss the wedges 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 large 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 10 minutes or until the onion and beetroot become sticky. Season to taste with salt and pepper. Remove from the pan and set aside. Wipe the pan clean with 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. Remove them from the oven and slice in half.
To serve, layer the burger buns with a beef pattie, the tomato slices, mixed salad leaves, and the beetroot relish. Serve with the sweet potato wedges on the side.
