Monster Veggie Burger & Beetroot Relish
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Monster Veggie Burger & Beetroot Relish

Monster Veggie Burger & Beetroot Relish

with Cheddar & Fries

Chow down on this monster meal perfect for the Halloween season! These cheeky monster burgers feature kalamata olives for eyes and green cucumber for tongues - this is a fun family dinner to delight it.

Allergens:
Egg
•Milk
•Wheat
•Gluten
•Soy
•Sesame

The quantities provided above are averages only.

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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

/ Serving 4 people

4

Potato

1

Brown Onion

2

Cucumber

1

Beetroot

2 packet

Red Kidney Beans

1 sachet

All-American Spice Blend

1 packet

Panko Breadcrumbs

(Contains Wheat, Gluten; May be present: Soy. )

2 packet

Cheddar Cheese

(Contains Milk;)

4

Bake-At-Home Burger Buns

(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame. )

1 sachet

Everything Garnish

(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )

2 packet

Smokey Aioli

(Contains Egg; May be present: Milk. )

1 packet

Mixed Salad Leaves

1 packet

Kalamata Olives

Not included in your delivery

4

olive oil

2

egg

(Contains Egg;)

2 tbs

milk

(Contains Milk;)

2 tbs

balsamic vinegar

1 tbs

brown sugar

â…“ cup

water

sideBannerName

Nutritional Values

Energy (kJ)8616 kJ
Calories2059 kcal
Fat67.8 g
of which saturates19.7 g
Carbohydrate261.6 g
of which sugars51.6 g
Dietary Fibre57.4 g
Protein89.9 g
Sodium3016 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes.

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

2
2

• Meanwhile, thinly slice brown onion. Using a vegetable peeler, peel cucumber into ribbons (stopping when you reach the seeds in the centre). Grate beetroot. • Drain and rinse red kidney beans and transfer to a large bowl. Lightly mash with a fork or potato masher. • Add All-American spice blend, the egg, milk, panko breadcrumbs, half the Cheddar cheese and a pinch of salt and pepper, and mix well to combine. • Shape mixture into 2 cm-thick patties (1 per person).

3
3

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot and onion, until softened, 3-4 minutes. • Add in the balsamic vinegar, brown sugar and water and cook, stirring occasionally, until reduced, 2-3 minutes. • Transfer to a bowl, season and cover to keep warm.

4
4

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook bean patties until browned, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle the remaining Cheddar cheese over patties and cover with a lid so cheese melts.

5
5

• Whilst patties are cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

6
6

• To tray with fries, sprinkle over everything garnish, tossing to coat. • Spread burger bun bases with half the smokey aioli. Top with mixed salad leaves, some cucumber ribbons (reserve 4 ribbons for garnish) and BBQ veggie patties. • Lay the reserved cucumber ribbon over the top of the patty so it hangs over the edge to resemble a 'tongue'. • Top with beetroot relish. Skewer kalamata olives on 8 toothpicks and push 2 through the top bun to make the eyes. Remove the cocktail sticks before eating. • Serve with fries and the remaining smokey aioli. Enjoy!