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Beef-and-Apple Burgers with Roasted Potato Wedges
Fall Harvest
Very High Fibre
Beef-and-Apple Burgers with Roasted Potato Wedges

and Spring Mix Salad

10 min
Difficulty: 1/3
Canadian

Ingredients: Russet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Strainer
Large Bowl
Large Non-Stick Pan
Whisk
Medium Bowl
Box Grater

Tags

30-min-or-less
Very High Fibre
Regional-specialty
Handhelds
Fall-flavours
Ingredients
Ground Beef

Ground Beef

250 g

Artisan Bun

Artisan Bun

2 unit(s)

Russet Potato

Russet Potato

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Gala Apple

Gala Apple

1 unit(s)

Spring Mix

Spring Mix

56 g

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Mayonnaise

Mayonnaise

2 tbsp

Dijon Mustard

Dijon Mustard

1 tbsp

Garlic Salt

Garlic Salt

4 g

Salad Topping Mix

Salad Topping Mix

28 g

Oil

Oil

2.5 tbsp

Sugar

Sugar

0.5 tsp

Salt

Salt

0.063 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Roast potato wedges

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To an unlined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
  • Season with pepper. Toss to coat.
  • Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.) 

2
Make patties

  • Meanwhile, core apple, then coarsely grate half the apple. (NOTE: The remaining apple will be used in step 5.)
  • Transfer grated apple to a strainer. Using your hands, squeeze out any liquid.
  • To a medium bowl, add grated apple, beef, breadcrumbs, half the Dijon and remaining garlic salt. Season with pepper, then combine.
  • Form mixture into 2 (4) 4-inch-wide patties.

3
Cook patties

  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) 
  • Pan-fry for 4-5 min per side, until golden and cooked through.**

4
Toast buns

  • Meanwhile, halve buns.
  • Arrange buns directly on the top rack of the oven, cut-sides up.
  • Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

5
Assemble salad

  • Meanwhile, thinly slice remaining apple.
  • To a large bowl, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
  • Add spring mix and apple slices. Toss to combine.

6
Finish and serve

  • Spread mayo on bottom buns, then stack with patties and some salad. Close with top buns.
  • Divide burgers, potato wedges and remaining salad between plates.
  • Sprinkle salad topping mix over salad served alongside.

7

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**

Nutrition per serving

1090

kcal

Calories

56

g

Fat

13

g

Saturated Fat

107

g

Carbohydrate

22

g

Sugar

9

g

Dietary Fiber

41

g

Protein

100

mg

Cholesterol

1510

mg

Sodium

0.5

g

Trans Fat

1600

mg

Potassium

175

mg

Calcium

8.5

mg

Iron

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