Bunless Beef "Burger" Bowl
with Tomato Chutney & Avocado-Pepita Salad
You: I want to be healthy tonight, but I’m just craving a burger and fries! Us: Say no more. Enjoy this bunless burger bowl- complete with avocado salad and tomato chutney, hold the guilt.
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
400 g
sweet potato
2 clove
garlic
1 packet
beef mince
½ sachet
Lemon Oregano Spice Blend
1 head
cos lettuce
1 unit
avocado
1 sachet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 tub
Tomato Chutney
(May be present: Tree Nuts. )
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg;)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 2 cm thick wedges. Peel and finely grate the garlic. Dice the avocado into 1 cm cubes. TIP: Dice the avocado into cubes while still in the skin, then scoop the cubed flesh out with a spoon. Finely chop the cos lettuce.
Place the sweet potato on the oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and arrange in a single layer. Place in the oven to bake for 25-30 minutes, or until golden and tender.
While the sweet potato is cooking, place the beef mince, garlic, lemon oregano spice blend, fine breadcrumbs, egg and soy sauce in a large bowl. Season with a generous pinch of salt and pepper and combine the ingredients using clean hands or a wooden spoon. Shape the mince into 2 cm thick patties (two per person) and set aside on a plate.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef patties and cook for about 4 minutes on each side, or until just cooked through. TIP: The burgers are cooked when they are no longer pink in the middle.
While the beef patties are cooking, place the avocado, cos lettuce and pepitas in a medium bowl. Add the balsamic vinegar and a good drizzle of olive oil and toss to coat. Season to taste with a pinch of salt and pepper.
Divide the avocado-pepita salad, the sweet potato wedges and the beef patties between bowls. Serve the tomato chutney on the side.