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Kofta-Spiced Burgers

Kofta-Spiced Burgers

with Tomato Chutney and Potato Wedges
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1520 kcal
Protein
: 
56g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • 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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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*

Calories1520 kcal
Fat57 g
Saturated Fat15 g
Carbohydrate205 g
Sugar28 g
Dietary Fiber14 g
Protein56 g
Cholesterol125 mg
Sodium2280 mg
Trans Fat1.5 g
Potassium1950 mg
Calcium250 mg
Iron12.5 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.

Cooking Steps

Roast wedges
1
  • 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.)
Make tomato chutney
2
  • 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.
Make garlic sauce and prep patties
3
  • 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. 
Cook patties
4
  • 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.** 
Toast buns
5
  • 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!)
Finish and serve
6
  • 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.

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