Cheesy Mexican Style Spiced Naked Burger
with Wedges, Baby Gem Salad and Onion Relish
This delicious Cheesy Mexican Style Spiced Naked Burger has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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 Salt
1
Coriander
1
Red Onion
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Mexican Style Spice Mix
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
25
Red Pepper Chilli Jelly
15
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Burgers
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with garlic 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, finely chop the coriander (stalks and all). Halve, peel and thinly slice the red onion. Halve the baby plum tomatoes. Trim the baby gem then separate the leaves. Set aside 2 large leaves per person, then thinly slice the rest widthways. Peel and grate the garlic (or use a garlic press). Grate the cheese.
Put the Mexican style spice mix, breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince, coriander and garlic. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.
Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the onion and cook until softened, 5-6 mins. Stir occasionally. Transfer to a small bowl and stir in the red pepper chilli jam to make the relish.
When the burgers are cooked, remove from the oven. IMPORTANT: The burgers are cooked when no longer pink in the middle. Carefully place the cheese on top of the burgers. Cover loosely with foil then set aside for 3-4 mins for the cheese to melt. In another bowl, add the cider vinegar and a drizzle of olive oil. Season, then add the sliced lettuce and baby plum tomatoes. Toss to coat.
When everything is ready, stack 2 of the whole baby gem leaves onto each plate. Pop the cheesy burger on top of the leaves, then top with the onion relish. Serve with the wedges and baby gem salad on the side. Enjoy!
