Ballymaloe Relish Coated and Beef Rump Burger
with homemade chips
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Egg(s) not included
Allergens:
Milk
•Soya
•Wheat
•Cereals containing gluten
•Egg
•Mustard
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
250 grams
Irish Beef Rump
1 pack(s)
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
600 grams
Potatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 unit(s)
Tomato
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
2 unit(s)
Scallion
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4323 kJ
Energy (kcal)1033 kcal
Fat38.6 g
of which saturates10.4 g
Carbohydrate124.7 g
of which sugars19.3 g
Dietary Fiber9.7 g
Protein48.4 g
Salt5.1 g
Potassium1257.3 mg
Calcium24.7 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop the chips onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, thinly slice the tomato.
- Trim and thinly slice the scallion.
- Mix the scallion with the aioli in a small bowl and set aside.
3
- Slice the beef into 1cm thick strips. Season the beef with soy sauce and Cajun spice.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the beef strips and breadcrumbs and season with salt and pepper.
Fry until browned, 2-3 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. [If coated in sauce] Just before serving, toss them in the sauce to warm through. - Pop the buns into the oven to warm, 2-3 mins.
4
- To assemble the burgers, spread a spoonful of scallion aioli over each base bun.
- Add a few slices of tomato on top.
- Top with the beef and a generous dollop of Ballymaloe relish.
- Sandwich closed with the top bun.
- Serve with chips alongside.
