Beats of the Jungle: Apple & Beef Burger Inspired by Timon

Name: Beats of the Jungle: Apple & Beef Burger Inspired by Timon with grubby chips
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 600 grams Potatoes; 1 unit(s) Apple; 1 unit(s) Onion; 240 grams Irish Beef Mince; 2 sachet(s) Mayo; 2 unit(s) Brioche Buns; 50 grams Grated Cheese; 1 pack(s) Breadcrumbs; 2 sachet(s) Ketchup; 1 sachet(s) Balsamic Glaze; ½ sachet(s) Curry Powder; 1 sachet(s) Crispy Onions; ¼ tsp Salt; 1.5 tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with grubby chips

Get 50% off your first box

More than just a mere meal, these juicy apple and beef burgers are a favourite among many, even Meerkats.

Tags:

Family Friendly

Allergens:

Egg

•Senf

•Milk

•Soja

•Hvede

•Celery

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total45 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Apple

1 unit(s)

Onion

240 grams

Irish Beef Mince

2 sachet(s)

Mayo

2 unit(s)

Brioche Buns

50 grams

Grated Cheese

1 pack(s)

Breadcrumbs

2 sachet(s)

Ketchup

1 sachet(s)

Balsamic Glaze

½ sachet(s)

Curry Powder

1 sachet(s)

Crispy Onions

Not included in your delivery

¼ tsp

Salt

1.5 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4275 kJ

Energy (kcal)1022 kcal

Fat41.8 g

of which saturates17.5 g

Carbohydrate121.5 g

of which sugars26.7 g

Dietary Fiber0.4 g

Protein43.8 g

Salt2.7 g

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

•Pan with Lid

•Pot with Lid

Cooking Steps

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.

Halve, peel and thinly slice the onion.
Place a medium pot over medium-high heat with a drizzle of oil.
Once hot, add the onion and season with salt and pepper.
Fry until soft and sweet, stirring occasionally, 4-6 mins.

Meanwhile, quarter the apple, remove the core and seeds and coarsely grate.
Once the onion is softened, add half a sachet of curry powder (per 2P) and cook for 1 min more.
Pop in 150ml water (per 2P), 1 ½ tbsp sugar (per 2P), ¼ tsp salt (per 2P), the balsamic glaze and two-thirds of the grated apple.
Cover and cook for another 6-8 mins, stirring occasionally. Add a splash of water if required.

While the chutney cooks, combine the beef mince with the remaining grated apple and the breadcrumbs in a large bowl. IMPORTANT: Wash hands and equipment after handling raw mince.
Season with salt and pepper and mix everything together by hand.
Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person.

Place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the burgers until browned on the outside and cooked through, 12-14 mins.
Carefully turn every 3-4 mins, adjusting the heat if necessary. IMPORTANT: Burgers are cooked when no longer pink in the middle.
Once cooked, remove pan from heat and divide the cheese between burgers. Cover and set aside until the cheese is melted, 3-4 mins.
Pop the buns into the oven to warm, 2-3 mins.

To assemble the burgers, spread a spoonful of mayo and ketchup over each base bun.
Top with the beef burger and apple onion chutney.
Sandwich closed with the top bun.
Serve with potatoes alongside and scatter over the crispy onion.