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Italian Beef Burger

Italian Beef Burger

with Crispy Cheddar & Caramelised Onions

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Everyone rushes to the table when burgers are on the menu – but these ones will put a spring in their step. That’s because these tender patties are topped with a crisp Cheddar crisp – it adds a special cheesy touch and they’re so simple to make!

Allergens:GlutenEggMilkSoya
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

2 unit

red onion

1 bag

cos lettuce

1 unit

roma tomato

1 unit

cucumber

1 packet

beef mince

2 sachet

rustic herb spice blend

½ packet

fine breadcrumbs

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

5 unit

bake-at-home burger buns

(ContainsGluten,Egg,Milk,Soya,Traces of Sesame,May contain traces of allergens)

1 tub

garlic aioli

(ContainsEgg,Traces of Tree Nuts,May contain traces of allergens)

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 Valuesper serving
Energy (kJ)3850 kJ
Fat44.1 g
of which saturates16.3 g
Carbohydrate70.1 g
of which sugars16 g
Protein54 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Medium Bowl
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Large Bowl
Plate
Baking Paper
Baking Tray
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fanforced. Thinly slice the red onions. Shred the cos lettuce. Slice the Roma tomato into 1cm rounds. Slice the cucumber into 1cm 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.

2

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

3

While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs (see ingredients list), eggs and salt (see ingredients list) in a large bowl with a good pinch of black pepper. Shape the beef mixture into 5 patties the size of your burger buns and set aside on a plate. TIP: Press down slightly in the centre of each patty - it will stop the patties shrinking as they cook.

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, thin piles slightly larger than your burger buns. Bake for 8-10 minutes or until the cheese is melted in the middle and crisp around the edges. TIP: They can burn fast, so keep an eye on them!

5

While the cheddar crisps are cooking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties for 4-5 minutes each side, or until cooked through.

Place the bake-at-home burger buns in the oven for the last 3 minutes of cook time to heat through. Slice the burger buns in half just before serving.

6

Spread some garlic aioli over the base of each bun and top with the caramelised onions, a beef patty, a Cheddar crisp, a slice of Roma tomato and some cos lettuce. Add the cucumber, the remaining tomato and remaining cos lettuce to the medium bowl with the dressing and toss to coat.