Cheesy Mexican Spiced Naked Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Mexican Spiced Naked Burger

Cheesy Mexican Spiced Naked Burger

with Wedges, Baby Gem Salad and Shallot Relish

19 Green SmartPoints® per serving
19 Blue SmartPoints® per serving
13 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit weightwatchers.com/uk/hellofresh

Tags:
WeightWatchers
Allergens:
Milk
Cereals containing gluten
Sulphites

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.

Preparation Time45 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Coriander

1

Echalion Shallot

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

1

Garlic Clove

30

Monterey Jack Cheese

(Contains Milk)

1

Mexican Style Spice Mix

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

240

Beef Mince

25

Red Pepper Chilli Jelly

1

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

2

Water

1

Olive Oil for the Dressing

sideBannerName

Nutritional information

Energy (kJ)2522 kJ
Energy (kcal)603 kcal
Fat27 g
of which saturates12 g
Carbohydrate55 g
of which sugars12 g
Protein35 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Garlic Press
Grater
Large Bowl
Grill Pan
Medium Saucepan
Small Bowl
Bowl
Plate

Instructions

Make the Wedges
1

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 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.

Get Prepped
2

Meanwhile, finely chop the coriander (stalks and all). Halve, peel and thinly slice the shallot. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then separate the leaves. Keep 2 large leaves per person, then thinly slice the rest widthways. Peel and grate the garlic (or use a garlic press). Grate the cheese.

Make the Burgers
3

Put the Mexican style spice mix, breadcrumbs and water (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince, coriander and garlic. Season with salt and pepper then mix together with your hands. Roll the mince into even-sized balls, then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the Burgers
4

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 they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking. Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the shallot 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.

Prep the Sides
5

When the burgers are cooked, remove from the oven. 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. IMPORTANT: The burgers are cooked when no longer pink in the middle. In another bowl, add the cider vinegar and olive oil (see ingredients for amount). Season, then add the sliced lettuce and baby plum tomatoes. Toss to coat.

Finish and Serve
6

When everything is ready, stack 2 of the whole baby gem leaves onto each serving plate. Pop the cheesy burger on top of the leaves, then top with the shallot relish. Serve with the wedges and baby gem salad on the side. Enjoy!