Monster Veggie Burger & Beetroot Relish
with Cheddar & Fries
Chow down on this monster meal perfect for the Halloween season! These cheeky monster burgers feature kalamata olives for eyes and green cucumber for tongues - this is a fun family dinner to delight it.
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
4
Potato
1
Brown Onion
2
Cucumber
1
Beetroot
2 packet
Red Kidney Beans
1 sachet
All-American Spice Blend
1 packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
2 packet
Cheddar Cheese
(Contains Milk;)
4
Bake-At-Home Burger Buns
(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame. )
1 sachet
Everything Garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
2 packet
Smokey Aioli
(Contains Egg; May be present: Milk. )
1 packet
Mixed Salad Leaves
1 packet
Kalamata Olives
Not included in your delivery
4
olive oil
2
egg
(Contains Egg;)
2 tbs
milk
(Contains Milk;)
2 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice brown onion. Using a vegetable peeler, peel cucumber into ribbons (stopping when you reach the seeds in the centre). Grate beetroot. • Drain and rinse red kidney beans and transfer to a large bowl. Lightly mash with a fork or potato masher. • Add All-American spice blend, the egg, milk, panko breadcrumbs, half the Cheddar cheese and a pinch of salt and pepper, and mix well to combine. • Shape mixture into 2 cm-thick patties (1 per person).
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot and onion, until softened, 3-4 minutes. • Add in the balsamic vinegar, brown sugar and water and cook, stirring occasionally, until reduced, 2-3 minutes. • Transfer to a bowl, season and cover to keep warm.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook bean patties until browned, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle the remaining Cheddar cheese over patties and cover with a lid so cheese melts.
• Whilst patties are cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• To tray with fries, sprinkle over everything garnish, tossing to coat. • Spread burger bun bases with half the smokey aioli. Top with mixed salad leaves, some cucumber ribbons (reserve 4 ribbons for garnish) and BBQ veggie patties. • Lay the reserved cucumber ribbon over the top of the patty so it hangs over the edge to resemble a 'tongue'. • Top with beetroot relish. Skewer kalamata olives on 8 toothpicks and push 2 through the top bun to make the eyes. Remove the cocktail sticks before eating. • Serve with fries and the remaining smokey aioli. Enjoy!