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Garlic & Herb Beef Burger

Garlic & Herb Beef Burger

with Fries & Peppercorn Aioli

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Is there any meal more satisfying than a juicy beef burger? We’ve loaded ours with melted cheese and sweet caramelised onion to make every bite a delight. The peppercorn aioli is a must for creaminess and a hint of heat.

Tags:Kid Friendly
Allergens:EggGlutenMilkSoy

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

1

tomato

½ sachet

black peppercorns

1 packet

garlic aioli

(ContainsEgg)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs

(ContainsGluten)

2

bake-at-home burger buns

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

1 bag

rocket leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1 tbs

brown sugar

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

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4359 kJ
Fat47.6 g
of which saturates16.2 g
Carbohydrate91.2 g
of which sugars19.5 g
Protein54.6 g
Sodium1251 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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 into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2

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. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the 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) using a mortar and pestle or in their packet using a rolling pin. In a second small bowl, combine the crushed peppercorns and garlic aioli.

4

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 (one per person) slightly larger than a burger bun.

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

5

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the beef patties 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, then cover with a lid so the cheese melts. Meanwhile, place the bake-at-home burger buns on a wire rack in the oven and bake until heated through, 3 minutes.

6

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