Sweet Heat Pineapple Lean Beef burger
with crispy roast potatoesCalories
:
705 kcalProtein
:
40.2g proteinTotal
:
35 minutesDifficulty
:
EasySpicy
Family Friendly
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
1 pack(s)
Pineapple Chunks
40 grams
Salad Leaves
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Dried Chilli Flakes
500 grams
Baby Potatoes
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Garlic
240 grams
Irish Lean Beef Mince
Not included in your delivery
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2951 kJ
Energy (kcal)705 kcal
Fat26.1 g
of which saturates5.2 g
Carbohydrate78.8 g
of which sugars24.9 g
Dietary Fiber6.5 g
Protein40.2 g
Salt1.4 g
Potassium768.5 mg
Calcium44 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 the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop onto a lined baking tray then toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Peel and grate the garlic (or use a garlic press).
- In a large bowl, combine the mince, breadcrumbs, garlic, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
TIP: Burgers will shrink a little during cooking.
3
- Place a small pot over medium-high heat with a drizzle of oil.
- Chop the pineapple into 1cm chunks.
- Once hot, add the pineapple with its juice, chilli flakes (use less if you prefer things milder) and a sprinkle of sugar.
- Stir together until thick and jammy, 10-12 mins, then remove and set aside for later.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned and cooked through, 12-14 mins.
- Turn every 4 mins, lowering heat if needed. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Remove the pan from the heat and top the burgers with the pineapple jam.
5
- When everything is almost ready, pop the buns into the oven to warm through, 1-2 mins.
- Meanwhile, mix half the salad leaves in a bowl with a drizzle of oil and a pinch of salt and pepper.
TIP: Keep an eye on the buns so they don't burn!
6
- To assemble the burgers, spread the aioli over the bun bases.
- Stack with the pineapple-glazed burger and the undressed salad leaves before sandwiching shut.
- Serve your burgers with the potatoes and dressed salad leaves alongside.
