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ModOz Recipes
Italian Beef Burger

Italian Beef Burger

with Crispy Cheddar & Caramelised Onion

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3.5 / 4 Ratingout of 2512 ratings
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Sure, everyone rushes to the table when burgers are on the menu, but these ones will get them moving double-quick. That’s because we've topped each tender beef patty with a Cheddar crisp – it adds a special cheesy touch and is super simple to make!

Allergens:GlutenEggMilkSoy
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

brown onion

1 head

cos lettuce leaves

2 unit

tomato

1 unit

cucumber

1 packet

beef mince

2 sachet

rustic herb spice blend

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

5 unit

bake-at-home burger buns

(ContainsGluten, Egg, Milk, SoyMay be presentSesame, Tree Nuts, Lupin)

1 packet

garlic aioli

(ContainsEgg, MilkMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar (for the salad)

1 tsp

honey

2 tbs

balsamic vinegar (for the onions)

1 tbs

water

3 tsp

brown sugar

2 unit

egg

(ContainsEgg)

1 tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3850 kJ
Fat43.8 g
of which saturates16 g
Carbohydrate70.9 g
of which sugars18.6 g
Protein53.5 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Reserve some whole cos lettuce leaves for the burgers, then shred the remaining cos lettuce. Slice the tomato into rounds. Slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar (for the salad), honey and 1 tbs olive oil. Season with salt and pepper and set aside.

Cook the caramelised onion
Cook the caramelised onion
2

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the water and brown sugar and mix well. Cook, stirring often, until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.

Prepare the beef patties
Prepare the beef patties
3

While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs, eggs and the salt in a large bowl with a good pinch of black pepper. Shape the beef mixture into 5 patties, a little larger than your burger buns. Set aside on a plate. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

MAKE THE CHEDDAR CRISPS
MAKE THE CHEDDAR CRISPS
4

Drizzle a little olive oil over an oven tray lined with baking paper. TIP: This prevents the cheese from sticking! Arrange the shredded Cheddar cheese in 5 even piles about the same size as your burger buns. Bake until the cheese is melted in the middle and crisp around the edges, 8-10 minutes. TIP: They can burn fast, so keep an eye on them!

COOK THE BEEF PATTIES
COOK THE BEEF PATTIES
5

While the Cheddar crisps are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until cooked through, 4-5 minutes each side. Place the bake-at-home burger buns in the oven to heat through, 3 minutes.

Serve up
Serve up
6

Slice the burger buns in half. Spread some garlic aioli over the base of each bun and top with a beef patty, Cheddar crisp, some caramelised onion, a slice of tomato and some cos lettuce leaves. Add the cucumber, remaining tomato and shredded cos lettuce to the medium bowl with the dressing and toss to coat. Serve the salad with the burgers.