Chermoula Beef Rump Burger & Fries
with Caramelised Onion & Garlic Hummus
Did you say hummus and chermoula, for burger night? The answer is yes and we can’t wait to take a big bite out of a Middle Eastern beef burger, layered with hummus and pickled onion. If you have any garlic hummus left over, feel free to dip the sweet potato fries in for some fun!
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
2
sweet potato
½
red onion
2 clove
garlic
1 packet
beef rump
1 sachet
chermoula spice blend
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1
tomato
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
¼ cup
vinegar (white wine or rice wine)
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Set air fryer to 200°C. Cut sweet potato into fries. • Place fries into the air fryer basket. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly and cook for 10 minutes. • Shake the basket, then cook until golden, a further 10-15 minutes. Divide between plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prepare sweet potato as above. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• While the fries are baking, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Finely chop garlic. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add beef and turn to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add hummus and stir to combine. Season with salt and pepper, then set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Remove pan from heat, add the honey and turn beef to coat.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Halve burger buns. • Once fries are done, place buns in air fryer basket and cook until heated through, 2-3 minutes. • Thinly slice tomato.
TIP: No air fryer? Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread burger bun bases with some garlic hummus. • Top with chermoula beef, tomato, some mixed salad leaves and caramelised onion. • Serve with fries. Enjoy!