Burger night has never looked better! This Greek-style twist brings together a herby plant-based patty, charred zucchini ribbons and fragrant dill & parsley mayonnaise, all packed between our fluffy brioche burger buns. Don’t worry, we haven’t forgotten the sides! Tonight’s burger comes with oregano fries and a mixed leaf salad, too.
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.
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 sachet
Dried Oregano
1
Zucchini
2
Plant-Based Burger Patty
(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)
2
Potato
1 packet
Mixed Salad Leaves
1 sachet
Garlic & Herb Seasoning
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 drizzle
vinegar (balsamic or white wine) (pantry)
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Sprinkle with dried oregano. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice zucchini into strips lengthways.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, turning until tender, 2-4 minutes each side. Transfer to a bowl, season with salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based burger patties until browned and heated through, 2-3 minutes each side. TIP: For even browning, gently press down on the patties using a spatula.
• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to coat and season.
• Spread burger buns with dill & parsley mayonnaise. Top with charred zucchini, plant-based burger patty and some salad. • Divide Greek-style plant-based burgers and fries between plates. Serve with remaining salad. Enjoy!