Naked Cheese Burger

with Caramelised Shallots, Sweet Potato Wedges and Salad

This simple and delicious Naked Cheese Burger With Caramelised Shallots, Sweet Potato Wedges and Salad recipe is a perfect weeknight dinner option!



Ready In:

35 minutes


589 kcal per serving

Good For:

1 of your 5 a day

With Caramelised Shallots, Sweet Potato Wedges and Salad

Naked Cheese Burger

Per Serving:

Energy (kJ/kcal) – 2462/589

Fat (g) – 24

Sat. Fat (g) – 11

Carbohydrates (g) – 62

Sugars (g) – 19

Fiber (g) – 6

Protein (g) – 32

Cholesterol (mg) – 0

Salt (g) – 1


  • 2 Sweet Potatoes
  • 1 Echalion Shallot
  • 1 Tbsp Baslamic Vinegar
  • 10g Panko Breadcrumbs
  • 200g Rocket
  • 1 Punnet of Baby Plum Tomatoes
  • 60g Cheddar Cheese
  • ½ Tbsp Dried Italian Herbs
  • 240g Beef Mince
  • 2 Tbsp Water for Beef

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Grater, Baking Tray, Wooden Spoom, Bowl and a Large Frying Pan.

Step by Step Instructions

Step 1: Start the Prep

Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Halve the baby plum tomatoes, Halve, peel and thinly slice the shallot. Grate the cheddar.

Step 2: Bake the Wedges

Pop the sweet potato wedges on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer.

Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Step 3: Caramelise the Shallot

Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the shallot and season with salt and pepper and cook, stirring regularly, until soft and caramelised, 6-7 mins.

Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated and the onions look glossy.

Transfer to a small bowl and set aside.

Step 4: Make the Burgers

Meanwhile, put the dried Italian herb in a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince.

Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person.

IMPORTANT: Remember to wash your hands after handling raw meat!

Step 5: Fry the Burgers

Wipe out the pan used for the shallot, heat a splash of oil over medium high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning.

IMPORTANT: The burgers are cooked when they are no longer pink in the middle.

When the burgers are cooked, remove the pan from the heat, sprinkle the cheese on the burgers, cover with a lid or foil and leave to rest for a few mins. The cheese will melt as the burgers rest.

Step 6: Finish and Serve the Dish

Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl and a season with a pinch of salt and pepper. Mix together, add the tomatoes.

When the beef burgers are ready, add the rocket to the dressing, toss to coat.

Share the burgers between your plates and top with the balsamic balsamic onion. Serve with the sweet potato wedges and rocket salad. Enjoy!

GET THIS RECIPE + 60% OFF Your First 5 Recipe Boxes at HelloFresh

GDPR: By signing up to our newsletter, you consent to receive marketing emails from The Book of Dishes, including discrete sales & announcements of future product releases.

You can unsubscribe anytime by clicking the unsubscribe button at the bottom of any of our emails.