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Garlic & Herb Beef Burger

Garlic & Herb Beef Burger

with Peppercorn Aioli & Fries

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What could be more fun than a juicy beef burger? We’ve loaded ours with melted cheese, caramelised onion and tomato to make every bite a delight. The secret ingredient is peppercorn aioli, which gives a delicious creaminess plus a gentle kick of heat. You’re welcome!

Allergens:EggGlutenMilkSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 unit

red onion

2 unit

tomato

½ sachet

black peppercorns

1 packet

garlic aioli

(ContainsEgg)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 unit

bake-at-home burger buns

(ContainsEgg, Gluten, Milk, SoyMay be presentSesame, Tree Nuts, Lupin)

1 bag

rocket leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tbs

brown sugar

1 unit

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4300 kJ
Fat44.8 g
of which saturates14.5 g
Carbohydrate95.2 g
of which sugars20.8 g
Protein53.3 g
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

3

While the onion is cooking, thinly slice the tomato. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli. Set aside.

TIP: If using a rolling pin to crush the peppercorns, you can do this by leaving the peppercorns in their sachet!

4

In a large bowl, combine the beef mince, garlic & herb seasoning, egg and fine breadcrumbs. Season with salt and pepper and shape the beef mixture into evenly sized patties slightly larger than your burger buns.

5

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the beef patties and cook until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

6

Slice the burger buns in half. Spread each burger bun with a layer of peppercorn aioli. Top with a garlic and herb beef patty, caramelised onion, tomato and rocket leaves. Serve with the fries and any remaining peppercorn aioli.