Cheesy Mexican Style Spiced Naked Burger
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Cheesy Mexican Style Spiced Naked Burger

Cheesy Mexican Style Spiced Naked Burger

with Wedges, Baby Gem Salad and Shallot Relish

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:
Under 650 calories
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 time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Echalion Shallot

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

1

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

1

Mexican Style Spice Mix

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

240

Beef Mince

1

Red Pepper Chilli Jelly

15

Cider Vinegar

(Contains Sulphites)

Not included in your delivery

2

Water for the Breadcrumbs

¼

Salt for the Burgers

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Nutritional information

Energy (kcal)570 kcal
Energy (kJ)2386 kJ
Fat24.1 g
of which saturates11.5 g
Carbohydrate53.8 g
of which sugars11.5 g
Protein35.5 g
Salt1.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Bowl
Measuring Cups
Medium Saucepan
Aluminum Foil

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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.

Prep Time
2

Meanwhile, halve, peel and thinly slice the shallot. 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.

Make the Burgers
3

In a large bowl, combine the Mexican style spice mix, garlic, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll 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.

Get Baking
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 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 shallot relish.

Mix the Salad
5

When the burgers are cooked, remove from the oven. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
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.

Assemble and Serve
6

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