Cheeseburger Inspired Meatball Sub and Chips
with Burger Sauce, Caramelised Onion and Rocket
This Cheeseburger Inspired Meatball Sub and Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
30
Mature Cheddar Cheese
(Contains Milk)
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
1
Onion
30
Burger Sauce
(Contains Egg, Mustard)
20
Wild Rocket
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
½
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Grate the Cheddar cheese.
Slice the buns top down through the middle (but not all the way through).
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, pop the meatballs onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When the meatballs have 2-3 mins left, pop the buns into the oven to warm through, 2-3 mins.
Move the wedges to the bottom shelf of your oven.
Once the meatballs are cooked, wipe the tray clean and pop the warmed buns on. Spread each with the burger sauce, then share the meatballs between the buns and top with the cheese.
Bake on the top shelf until the cheese is melted and bubbly, 2-3 mins.
When everything's ready, transfer the meatball subs to your plates and serve the wedges alongside.
Finish with a handful of rocket on the side and spoon the caramelised onions on top of the meatball subs to finish.
Enjoy!
