Honey Dijon Beef & Salad Burgers
with Garlic Aioli- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
These burgers are jam packed with unexpectedly delicious flavours. From the honey and Dijon infused beef patties to the creamy garlic aioli, our dietician Hannah says this beats the fast food joint any day of the week.
Ingredients
1 packet
beef mince
1 tub
Dijon mustard
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
Bake-At-Home Wholemeal Burger Buns
(Contains: Gluten;)
1 bag
baby spinach leaves
1 tub
garlic aioli
(Contains: Eggs;)
1
roma tomato
Not included in your delivery
1 tsp
honey
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 200°/180°C fan-forced. Thinly slice the roma tomato. Separate the egg yolk from the egg white, and set the yolk aside in a small bowl.
Tip: This recipe only uses the egg yolk but don't discard the egg white. Instead, pour it into a clear bag or container and freeze it for future use.
In a large bowl, combine the beef mince, Dijon mustard, honey, egg yolk and fine breadcrumbs (use the suggested amount). Season with a pinch of salt and pepper.
Pairing honey with mustard is a flavour match made in heaven. Cooks have been mixing them for years. Honey brings sweetness to the beef mince, which helps to tame the mustard flavour!
Shape the beef mince mixture into even sized patties about the shape of your burger buns (you should get one per person).
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the beef patties for 4-5 minutes on each side, or until browned and cooked through.
While the beef patties are cooking, slice the bake-at-home wholemeal burger buns in half. Place the burger buns in the oven for 2-3 minutes, or until heated through. Remove from the oven and set aside.
Fill a wholemeal burger bun with baby spinach leaves, a honey Dijon beef patty, garlic aioli and tomato slices. Serve the remaining baby spinach leaves on the side drizzled with olive oil.
