Smoked Cheddar Beef Burger
with Bacon Jam, Rosemary Fries & Béarnaise
You can never, ever go wrong with bacon in a burger. We've combined ours with caramelised onion chutney to create an out-of-this-world bacon jam! Add smokey Cheddar, a juicy beef patty and fresh tomato, and you're in for a super gourmet burger to rival any pub version!
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.
Ingredients
2
potatoes
1 sprig
rosemary
1
brown onion
1 packet
diced bacon
(May be present: Soy. )
1 packet
caramelised onion chutney
2 clove
garlic
1
tomato
1 packet
beef mince
1 packet
wholegrain mustard
1 sachet
garlic & herb seasoning
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 bag
rocket leaves
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
1 packet
smoked Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
2 tbs
water
1 tsp
white wine vinegar
2 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Pick and finely chop rosemary (see ingredients). • Place fries and rosemary on a lined oven tray. Drizzle with olive oil, season generously with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until starting to soften, 4-6 minutes. • Add the water, the white wine vinegar and the brown sugar, stirring to combine. Cook until reduced, 1 minute. • Stir in onion chutney. Transfer to a small heatproof bowl.
• While the bacon is cooking, finely chop garlic. • Grate smoked Cheddar cheese. • Thinly slice tomato. Set aside. • In a large bowl, combine beef mince, garlic, wholegrain mustard, garlic & herb seasoning, the egg and fine breadcrumbs. • Shape the beef mixture into evenly sized patties (one per person) slightly larger than the burger buns.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes, sprinkle smoked Cheddar cheese over patties, then cover with a lid or foil so the cheese melts.
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Spread the bun bases with half the bacon jam. • Top each base with a smoked Cheddar beef patty, remaining bacon jam, tomato slices, rocket leaves and a dollop of béarnaise sauce. • Serve with rosemary fries. Enjoy!