Double Stack Tuna Melt Burgers
with Herb Potato Wedges and Garlic Aioli
A twist on a classic favourite, this dish combines savoury, tuna patties with herbed wedges and a creamy garlic sauce for a comforting, flavour-packed experience.
Cals 1059 · Prot 43 · Carbs 101 · Fat 56
Family Friendly
40 min
A twist on a classic favourite, this dish combines savoury, tuna patties with herbed wedges and a creamy garlic sauce for a comforting, flavour-packed experience.
Cals 1059 · Prot 43 · Carbs 101 · Fat 56
Family Friendly
Ingredients
Tuna
Canned tuna
6*
105 Grams
Spring onion
40 Grams
Organic Eggs
5*
1 Piece
Smoked paprika powder
2 Grams
Garlic powder
2 Grams
Panko bread crumbs
10*11*12*
40 Grams
Plain flour
10*11*
50 Grams
Mild cheddar slices
4*
2 Piece
Wedges
Potatoes
500 Grams
Potato Seasoning
5 Grams
Dried thyme
2 Grams
Garlic Aioli
Garlic cloves
1 Piece
Lemon
1 Piece
Mayonnaise
5*9*13*
100 Grams
To Serve
Burger bun
3*4*10*11*
2 Piece
Baby gem lettuce
1 Piece
Tomatoes
1 Piece
Allergens
*6 Fish, *5 Eggs, *10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *9 Soya, *13 Mustard, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4062 / 1059 |
| Fats (g) | 56.4 |
| of which saturated (g) | 15 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 10.7 |
| Fibers (g) | 13.6 |
| Proteins (g) | 42.9 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make wedges
- Preheat the oven to 220°C/200°C fan.
- Slice the potatoes (skin on) into wedges.
- Add to a lined baking tray.
- Drizzle with some oil, add the potato seasoning, dried thyme, and a pinch of salt.
- Toss to coat.
- Bake for 30-35 min (turning halfway), or until golden.
2 Prep patties
- Drain the tuna.
- Finely chop the spring onion.
- Crack the eggs into a mixing bowl.
- Add the tuna, spring onion, paprika powder, garlic powder and panko.
- Using clean hands, mash until combined.
- Shape into 4 patties.
3 Fry patties
- Place the flour on a plate and season with a pinch of salt and pepper.
- Dredge the tuna patties.
- Heat a pan over a medium heat with a drizzle of oil.
- Fry the tuna patties for 4 min on each side or until golden brown.
- Once browned, stack 2 patties together, top with the cheddar slices and cover with a lid.
- Cook for 1 min further or until the cheese has melted.
Tip! Don't overcrowd the pan and don't flip the patties too soon or they will break.
4 Prep garlic aioli
- Meanwhile, peel and mince the garlic and slice the lemon in half.
- In a small bowl, combine the mayonnaise and garlic with a squeeze of lemon juice and a pinch of salt.
- Set aside.
Tip! Reduce or completely remove the garlic as per your preference!
5 Warm buns
- Once the wedges have baked for 30 min, add the burger buns to the tray.
- Bake for 5 min further until the buns are warmed through.
6 To serve
- Separate the gem lettuce leaves.
- Slice the tomatoes.
- Load the warmed burger buns with the aioli, lettuce leaves, tomatoes and tuna patties.
- Serve the Tuna Melt Burgers with Herb Potato Wedges and Garlic Aioli.
- Any extra lettuce can be served alongside.
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