Mexican Style Cheeseburger
with Loaded Chorizo Sweet Potato Fries, Chipotle Mayo and Salad
This Mexican Style Cheeseburger is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
2
Sweet Potato
1
Mexican Style Spice Mix
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
360
British Beef Mince
60
Chorizo
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
90
Mature Cheddar Cheese
(Contains Milk)
2
Burger Buns
32
Mayonnaise
(Contains Egg, Mustard)
10
Chipotle Paste
10
Dijon Mustard
(Contains Sulphites, Mustard)
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Burgers
1
Olive Oil for the Dressing
1
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Cut the sweet potatoes lengthways into 1cm slices, then cut into 1cm wide fries (no need to peel). Pop the sweet potato fries onto a large baking tray. Drizzle with oil, season with 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, put the Mexican style spice mix, breadcrumbs, water for the breadcrumbs and salt for the burgers (see ingredients for both amounts) into a large bowl, then mix to combine. Add the beef mince, season with pepper and mix together with your hands. Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 18-20 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. While they bake, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the chorizo and fry until it starts to brown, 3-4 mins, then transfer to a small bowl and set aside.
Halve the baby plum tomatoes. Trim the baby gem then separate the leaves. Grate the Cheddar. Halve the burger buns. In a small bowl, combine the mayonnaise and half the chipotle paste, then set aside. In another large bowl, whisk together the olive oil for the dressing, sugar for the dressing (see ingredients for both amounts) and the Dijon mustard. Season to taste with salt and pepper, then set aside.
About 4-5 mins before the burgers and fries are ready, carefully place half the cheese on top of the burgers. Sprinkle the chorizo and remaining cheese over the fries and return both trays to the oven to allow the cheese to melt, 4-5 mins. Pop the burger buns into the oven to warm, 2-3 mins.
When everything is ready, add the baby gem and tomatoes to the dressing bowl, then toss together. Spoon the chipotle mayo onto each bun base, then top with a cheesy burger and close with the bun lid. Serve the burgers with the loaded fries and salad alongside. Enjoy!
