The Tex-Mex
Chipotle Spiced Cheeseburger, Chips, Guacamole, Charred Corn Salad and Rocket
The Tex-Mex 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
1
Lime
2
Garlic Clove
450
Potatoes
20
Chipotle Paste
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
360
British Beef Mince
1
Avocado
150
Sweetcorn
125
Baby Plum Tomatoes
20
Wild Rocket
40
Mature Cheddar Cheese
(Contains Milk)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
½
Salt for the Breadcrumbs
1
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the lime. Peel and grate the garlic (or use a garlic press).
Cut the potatoes lengthways into 1cm slices, then cut into 1cm wide chips (no need to peel). Pop them 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, 30-35 mins. Turn halfway through.
Meanwhile, put the chipotle paste, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) into a large bowl.
Add the beef mince, season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 2cm thick burgers, 1 per person. TIP: The burgers will shrink a little when cooking. 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.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork.
Squeeze some lime into the avocado, then season with salt and pepper. Taste and add more salt, pepper and lime juice if needed, then set your guacamole aside.
Drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, transfer the corn to a large bowl.
Halve the tomatoes and add them to the bowl of corn. Drizzle over some oil, squeeze in some lime, then season with salt and pepper. Mix well.
Grate the cheese. Halve the burger buns.
Once the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, pop the burger buns into the oven to warm through.
When everything's ready, mix half the rocket through the charred corn salad.
Transfer the buns to your plates and spread the guacamole over the bases. Lay the cheesy burger on top, then add some of the remaining rocket. Finish with the bun lids.
Serve your craft burgers with the chips and charred corn salad alongside.
Enjoy!
