Street Cart-Style Burgers
with Shawarma Mayo, Potato Wedges & Hot Sauce
If you’re a fan of the HF street cart-style rice bowl, you’re going to love this irresistible burger! After all, what’s not to love? Get ready to dig into a juicy shawarma-spiced beef patty with sliced tomato, hot sauce, and garlicky spiced shawarma mayo, all tucked into a fluffy brioche bun. On the side, we’ve got crispy potato wedges with more shawarma mayo for dipping!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Eggs, Soy, Wheat)
Creamy Shawarma Sauce
(Contains Milk, Soy)
Shawarma Spice Blend
Chicken Stock Concentrate
Not included in your delivery
• 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 large drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, slice tomato into ½-inchthick rounds; season with salt and pepper. • Halve buns.
• In a small bowl, combine shawarma sauce, mayonnaise, and remaining garlic powder.
• Heat a drizzle of oil in a large pan over medium-high heat. Add tomato slices and cook until browned, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
• In a large bowl, combine beef*, Shawarma Spice Blend, and stock concentrate. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun; season with salt and pepper. • Heat a drizzle of oil in pan used for tomato over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • While patties cook, toast buns until golden brown.
• Once potato wedges are done roasting, divide between plates. • Spread cut sides of buns with a thin layer of shawarma mayo. Fill buns with cooked tomato slices, patties, and as much hot sauce as you like. • Serve burgers alongside potato wedges, with remaining shawarma mayo on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.