Indonesian-Inspired Grilled Beef Patties
with Fresh Salad and DIY Satay Sauce
Sensational patties are coming your way! We've taken the flavours of Balinese satay and put them in grilled patty form! A fresh spring mix, cucumber and grilled pepper salad drizzled with satay sauce (inspired from traditional "Gado-Gado") is the perfect complement to this tasty meal. Dinner is about to get a deliciously nutty upgrade.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
350 g
Yellow Potato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Spring Mix
1 unit(s)
Mini Cucumber
28 g
Peanuts, chopped
(Contains Peanuts)
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Cumin-Turmeric Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, quarter pepper, then core.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Add half the vinegar, 1/2 tsp (1 tsp) sugar, and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cucumber to the bowl with dressing.
- Add beef, Panko, half the soy and remaining Cumin-Turmeric Spice Blend to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Season with salt and pepper.
- Form mixture into four 2-inch-wide patties (4 patties for 4 ppl).
- Add patties and peppers to the grill. Close lid and grill, flipping once, until peppers are tender-crisp and patties are cooked through, 3-4 min per side.**
- Add peanut butter to a heat-proof medium bowl. Slowly whisk in 3 tbsp (6 tbsp) hot water until smooth and combined, then whisk in Chili-Garlic sauce, remaining vinegar and remaining soy sauce. Season with pepper.
- When the peppers have slightly cooled, cut into 1/2-inch pieces.
- Add spring mix and peppers to the bowl with cucumbers and dressing (from step 2). Toss to coat.
- Divide wedges, patties and salad between plates.
- Drizzle satay sauce all over patties and salad.
- Sprinkle peanuts over salad.
