HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFamily Bucking Beef Burgers
Family Bucking Beef Burgers

Family Bucking Beef Burgers

with Sweet Potato Wedges

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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.


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 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato


red onion



600 g

beef burger mince



bake-at-home burger buns

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



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


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3850 kJ
Fat37.7 g
of which saturates11.9 g
Carbohydrate79.6 g
of which sugars22.2 g
Dietary Fibre0 g
Protein53.7 g
Cholesterol0 mg
Sodium1310 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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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.