Italian Cheesy Beef Burgers
with Caramelised Onion & Rocket-Pear Salad
Change things up on a classic burger by swapping the tomato sauce for dill and parsley mayo and caramelised onion. Served with a fresh rocket-pear salad, you’ll be thanking us all night for this easy and mouth-watering meal.
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.
Ingredients
1 packet
beef mince
1 packet
Cheddar cheese
(Contains Milk;)
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 unit
brown onion
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 unit
tomato
1 bag
spinach & rocket mix
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Italian herbs
½ unit
pear
1 clove
garlic
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg;)
¼ tsp
salt
1 tsp
brown sugar
1 tbs
balsamic vinegar (for the onions)
2 tsp
water
2 tsp
balsamic vinegar (for the salad)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients list), egg, Italian herbs, the salt and a good pinch of pepper. Shape the mixture into patties a little wider than your burger buns (they shrink during cooking!). You should get 1 patty per person.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the beef patties and cook until almost cooked through, 4-5 minutes each side. Transfer to an oven tray lined with baking paper and sprinkle each patty with shredded Cheddar cheese. Place the bake-at-home burger buns on the same tray and bake until the cheese is melted and the buns are warmed through, 4-5 minutes.
While the patties are cooking, thinly slice the brown onion. Thinly slice the pear (see ingredients list). Thinly slice the tomato.
Return the frying pan to a medium heat and add a drizzle of olive oil (if needed). Add the onion and cook, stirring, until soft, 5 minutes. Add the brown sugar, balsamic vinegar (for the onion) and the water and cook until the liquid has evaporated and the onion is caramelised, 3-5 minutes.
While the onion is caramelising, place the spinach & rocket mix (reserve a handful for the burgers) and pear in a medium bowl. Add the balsamic vinegar (for the salad) and olive oil (1 tbs for 2 people / 2 tbs for 4 people) and toss to coat.
TIP: Dress the salad just before serving to keep the leaves crisp.
Slice the burger buns in half. Spread the base of each bun with dill & parsley mayonnaise. Top with a beef patty, caramelised onion, tomato and some reserved spinach & rocket mix. Serve with the rocket-pear salad.