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Plant-Based Burger & Dill Mayo
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Plant-Based Burger & Dill Mayo

Plant-Based Burger & Dill Mayo

with Spiced Fries & Caramelised Onion

Whip up a winner plant-based dinner with some help from our juicy plant-burger patties, which work a treat with the juicy tomato, sweet and tangy onion, and fresh dill and Dijon mustard-spiked mayo.

Tags:
Plant Based
Allergens:
Gluten
Soja
Wheat

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

red onion

1

tomato

1 bag

dill

2

plant-based burger bun

1 packet

Plant-Based Mayonnaise

1 packet

plant-based burger patty

1 bag

mixed salad leaves

1 sachet

All-American spice blend

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)4052 kJ
Fat55.4 g
of which saturates4.4 g
Carbohydrate82 g
of which sugars19.4 g
Protein30.3 g
Sodium1632 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over the All-American spice blend and toss to coat. Bake until tender, 20-25 minutes.

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

2
2

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Season to taste. Transfer to a small bowl.

3
3

While the onion is caramelising, thinly slice the tomato and set aside. Roughly chop the dill. In a small bowl, combine the Dijon mustard and 1/2 the plant-based mayonnaise. In a second small bowl, combine the dill and remaining plant-based mayo.

4
4

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the plant-based burger patties until browned, 2-3 minutes each side.

TIP: For even browning, press down on the patty in the frying pan using a spatula.

5
5

While the patties are cooking, place the plant-based burger buns directly on a wire oven rack. Bake until heated through, 3 minutes.

6
6

Slice the buns in half. Spread a layer of dill mayo over the bases. Top with the plant-based burger patty, some caramelised onion, tomato slices and mixed salad leaves. Serve with the spiced fries and any remaining dill mayo.

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