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Cheesy Mexican Style Spiced Naked Burger

Cheesy Mexican Style Spiced Naked Burger

with Wedges, Baby Gem Salad and Onion Relish

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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.

Tags:WW ApprovedUnder 650 calories
Allergens:MilkCereals containing glutenSulphites

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 bunch(es)

Coriander

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 sachet

Mexican Style Spice Mix

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

25 grams

Red Pepper Chilli Jam

1 sachet

Apple Cider Vinegar

(ContainsSulphites)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Burger (1 tsp)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2486 kJ
Energy (kcal)594 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate59 g
of which sugars13.0 g
Protein34 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Grater
Bowl
Saucepan
Lid
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.

2

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.

3

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.

4

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.

5

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.

6

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