Burrito Style Cheeseburger
with Tomato Salad and Chips
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 grams
Potatoes
1 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 unit(s)
Lime
1 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
4 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, Central American style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts). Then, add the beef mince.
Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto another large baking tray. Bake them on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
In the meantime, zest and quarter the lime. Cut the tomato into small 1cm chunks and pop into a medium bowl.
Drizzle over some olive oil, squeeze in some lime juice and season with salt and pepper. Set aside.
In another small bowl, combine the mayo (see pantry for amount) and lime zest. Season with salt and pepper and set aside.
Grate the cheese. Halve the burger buns.
Once the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, put the buns into the oven to warm through, 2-3 mins.
Meanwhile, add the baby leaves to the bowl with the tomato and toss together.
When everything is ready, transfer the burger buns to your plates. Lay on a cheesy burger. Spread the zesty mayo on the top half of the bun and sandwich together.
Serve the chips and salad alongside the burger.
Enjoy!
