HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Herb Beef Burger
Garlic & Herb Beef Burger

Garlic & Herb Beef Burger

with Fries & Peppercorn Aioli

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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!


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




brown onion

1 unit


½ sachet

black peppercorns

1 packet

garlic aioli


1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs


1 packet

shredded Cheddar cheese



bake-at-home burger buns

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

1 bag

rocket leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp


1 tbs

brown sugar

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



Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4556 kJ
Fat52 g
of which saturates16.4 g
Carbohydrate92.9 g
of which sugars21.4 g
Dietary Fibre0 g
Protein54.9 g
Cholesterol0 mg
Sodium1236 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 the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

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


While the fries are baking, thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring 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.


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


In a large bowl, combine the beef mince, garlic & herb seasoning, egg and fine breadcrumbs. Season with salt and pepper. Shape the beef mixture into evenly sized patties slightly 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 mediumhigh heat with a drizzle of olive oil. Cook the beef patties, in batches, 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 so the cheese melts. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.


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