Smoky Beef Cheeseburger

Nutrition per serve

Ingredients

• 2pcs potato
• 5g country seasoning
• 300g lean beef mince
• 20g panko breadcrumbs
• 5g South American seasoning
• 50g smoked cheddar
• 2pcs milk buns
• 1pcs tomato
• 50g mixed salad leaves
• 40ml vegan mayonnaise
• 1pcs olive oil spray (optional)
• 1pcs egg
• 5ml white wine vinegar
• 5ml extra virgin olive oil
• 10ml dijon or wholegrain mustard

Method

1. Step 1 — Roast wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges. Put on the lined tray, spray with olive oil (or brush with 1 tsp olive oil), scatter with the country seasoning and toss to coat. Roast for 15-18 mins until golden and tender.
2. Step 2 — Make patties
   While the wedges are roasting, put the beef mince, breadcrumbs, South American seasoning and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 2 equal patties, slightly larger than the base of a bun.
3. Step 3 — Cook patties
   Heat a medium frypan over medium-high heat. Spray the patties with olive oil (or drizzle with 1 tsp olive oil) and cook for 3 mins each side or until cooked through.
4. Step 4 — Toast buns
   ADD SMOKED CHEDDAR OPTION While the patties are cooking, coarsely grate the cheese. Halve the buns through the middle. Put the buns on an oven tray, cut-side up, and bake for 2 mins. Scatter the cheese over the cut side of the bun tops. Bake for a further 2 mins or until the cheese is melted and the bun bases are lightly toasted.
5. Step 5 — Prep tomato and salad
   Meanwhile, thinly slice the tomato and season with salt and pepper. Whisk 1 tsp white wine vinegar and 1 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the salad leaves to the dressing and gently toss to coat.
6. Step 6 — Get ready to serve
   Combine the mayonnaise and 2 tsp dijon mustard in a bowl (or leave the mustard out if you prefer). Spread the bun bases with the mayonnaise mixture. Divide the patties, tomato and half the salad leaves among the bases, then sandwich with the bun tops. Serve with the wedges and remaining salad leaves.

Allergens

Egg, Sulphites, Gluten, Wheat, Milk, Soy