Ireland’s Truffled Pub Burgers
Top recipes from HelloFresh markets around the world
In honor of this year’s summer games, we bring you a gold medal winner of our own! From HF Ireland, this hearty burger is infused with smoky paprika, smothered in a creamy truffled shallot gravy, and tucked into a buttery brioche bun with juicy tomato slices. Serve with golden brown potato wedges and gravy on the side for champion-level dipping!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
1 unit
Shallot
2 unit
Brioche Buns
(Contains Wheat)
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Smoked Paprika
1 tablespoon
Flour
(Contains Wheat)
2 g
Truffle Seasoning
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, halve, peel, and mince shallot. Slice tomato into ½-inch-thick rounds; season with salt and pepper. Halve buns. • In a small bowl, combine stock concentrate and ¾ cup water (1½ cups for 4 servings).
• In a medium bowl, combine beef*, panko, paprika, 2 tsp water, salt (we used ¾ tsp), and pepper (4 tsp water and 1¼ tsp salt for 4 servings). • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
• Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • Turn off heat; transfer patties to a plate. Wipe out pan.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for patties over medium heat. Add shallot and flour; cook, stirring constantly, until flour is lightly browned, 30-60 seconds. • Gradually whisk in stock mixture; bring to a simmer. • Add as much truffle seasoning as you like; cook, stirring occasionally, until thickened, 1-2 minutes more. (Reserve any remaining truffle seasoning for another use.) • Remove from heat and stir in sour cream. Taste and season with salt and pepper. TIP: If sauce is too thick, add a splash of water.
• Toast buns until golden. • Fill buns with tomato slices and patties; spoon as much truffle sauce as you like over patties. Close to form burgers. • Divide burgers and potato wedges between plates. Serve with any remaining truffle sauce on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
