Kofta-Spiced Burgers
with Tomato Chutney and Potato Wedges- Mustard
- Egg
- Sesame
- Wheat
- Barley
- Milk
- Oats
- Rye
- Soy
- Sulphites
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Tree nuts
- Peanuts
- Egg
- Crustaceans
Ingredients: Russet potato • Ground beef • Roma tomato • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley • Dukkah spice blend (sesame) (spices, sesame seed, salt, chickpea flour, sugar (maltodextrin, sugar), canola oil, silicon dioxide) • Garlic • #N/A.
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
28 g
Spring Mix
1 unit(s)
Garlic, cloves
2 unit(s)
Tomato
7 g
Parsley
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
8 g
Shawarma Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7 g
Dukkah Spice
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May be present: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 unit(s)
Brioche Bun
(Contains: Egg, Milk, Wheat May be present: Sesame, Soy, Sulphites)
Not included in your delivery
2 tbsp
Milk*
1 tbsp
Oil*
2.25 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To the prepared baking sheet, add potatoes, half the Shawarma Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- While potatoes roast, peel, and cut tomato into 1/4-inch pieces.
- Heat a small pot over medium-high.
- When hot, add tomatoes, vinegar, half the Dukkah Spice, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt and pepper.
- Reduce heat to medium. Cook 4-6 min, stirring occasionally until softened and jam-like.
- While chutney cooks, peel, then mince or grate garlic.
- Roughly chop parsley.
- To a medium bowl, add mayo, garlic, half the parsley and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- In a large bowl, combine breadcrumbs, remaining Shawarma Spice Blend, remaining Dukkah Spice and 2 tbsp (1/4 cup) milk.
- Add beef, remaining parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) 5-inch-wide patties.
- Heat a large non-stick pan over medium-high.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Reduce heat to medium, then pan-fry for 4-5 min per side, until cooked through.**
- When patties have been flipped, halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread bottom buns with some of the chutney.
- Spread some of the herb-garlic sauce over top buns.
- Stack bottom buns with patties, spring mix and top buns.
- Divide burgers and wedges between plates.
- Serve remaining herb-garlic sauce and remaining chutney alongside for dipping.
