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

Cheesy Mexican Style Spiced Naked Burger

with Wedges, Baby Gem Salad and Shallot Relish

Calorie Smart
Cereals containing gluten

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


serving amount

450 grams


1 unit(s)

Echalion Shallot

1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 sachet(s)

Mexican Style Spice Mix

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

25 grams

Red Pepper Chilli Jelly

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs


Nutritional information

Energy (kJ)2515 kJ
Energy (kcal)601 kcal
Fat25.8 g
of which saturates11.8 g
Carbohydrate62.9 g
of which sugars13.9 g
Protein36.4 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.



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.


Meanwhile, halve, peel and thinly slice the shallot. Cut the tomato into 1cm chunks.

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.


In a large bowl, combine the garlic, Mexican 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 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 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. Once hot, add the shallot and cook, stirring occasionally, until softened, 5-6 mins.

Transfer to a small bowl and stir in the red pepper chilli jelly to make your shallot relish.


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. IMPORTANT: The burgers are cooked when no longer pink in the middle.

In another bowl, combine the cider vinegar and a drizzle of olive oil. Season, then add the sliced lettuce and tomatoes. Toss to coat.


When everything's ready, stack 2 whole baby gem leaves onto each plate, then top with a cheesy burger and a spoonful of shallot relish.

Serve your naked burgers with the wedges and baby gem salad on the side.