Honey Mustard Beef Burgers

Honey Mustard Beef Burgers

with Homemade Beetroot Relish & Sweet Potato Chips

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We've packed loads of flavour into these beef patties with the crowd-pleasing combo of honey and mustard. Top them with tomato and rocket, then add an easy beetroot relish for a fun kick.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 unit

brown onion

1 unit


1 clove


1 packet

beef mince

1 packet

fine breadcrumbs


1 tub

Dijon mustard


2 unit

bake-at-home burger buns

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

1 unit


1 packet

garlic aioli


1 bag

rocket leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

⅓ cup


1 unit



1 tsp


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3970 kJ
Fat36.4 g
of which saturates9 g
Carbohydrate99.6 g
of which sugars35.6 g
Dietary Fibre0 g
Protein46.4 g
Cholesterol0 mg
Sodium1060 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 sweet potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes.

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


While the chips are baking, thinly slice the brown onion. Grate the beetroot (unpeeled). Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar, then cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper and transfer to a bowl.


While the relish is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef mince, garlic, egg, fine breadcrumbs, honey, Dijon mustard, the salt and a pinch of pepper. Shape the beef mixture into evenly sized patties a bit larger than your burger buns.

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


Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Add the beef patties and cook, turning every now and then, until just cooked through, 8-10 minutes.

TIP: The patties will char a little, this adds to the flavour!


While the beef patties are cooking, place the bakeat-home burger buns on a wire rack in the oven until heated through, 3 minutes. Thinly slice the tomato.


Cut the burger buns in half. Spread the bases with garlic aioli and top with the beetroot relish, beef patties, tomato and rocket leaves. Serve with the sweet potato chips.

TIP: Keep any remaining beetroot relish in the fridge for up to 1 week!