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Hot Honey Naked Burger and Spiced Chips
Hot Honey Naked Burger and Spiced Chips

Hot Honey Naked Burger and Spiced Chips

with Tomato and Baby Leaf Salad

Designed by our chefs for a balanced lifestyle, this Hot Honey Naked Burger and Spiced Chips hits the spot. All the indulgence of a burger but without the bun to make it that little bit lighter. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
New
Allergens:
Wheat
Cereals containing gluten

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mexican Style Spice Mix

2 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

240 grams

British Pork Mince

125 grams

Baby Plum Tomatoes

1 unit(s)

Lime

15 grams

Honey

30 grams

Hot Sauce

50 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Meatballs

Nutritional information

Energy (kJ)2496 kJ
Energy (kcal)596 kcal
Fat27.5 g
of which saturates10 g
Carbohydrate61.8 g
of which sugars12.1 g
Dietary Fibre7.8 g
Protein29.2 g
Salt1.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Baking Tray
Medium Bowl

Instructions

Chop your Chips
1

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, sprinkle over half the Mexican style spice mix, 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. 

Get Prepped
2

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).

Add the pork mince and remaining Mexican style spice mix. Season with pepper and mix together with your hands. IMPORTANT: Wash your hands and equipment after handling raw mince.

Into the Oven
3

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.

Pop the burgers onto a baking tray. bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Oh Honey!
4

Meanwhile, halve the baby plum tomatoes. Halve the lime.

In a small bowl, mix the honey and hot sauce. Season with salt and pepper and mix to combine. This is your hot honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Finishing Touches
5

When everything's almost ready, in a medium bowl, combine the baby leaves and baby plum tomatoes.

Add in a squeeze of lime and a drizzle of oil. Season with salt and pepper and mix well. Set aside for now. TIP: Don't add the leaves too early or they'll go soggy!

Serve Up
6

When everything's ready, share the burgers, chips and salad between your serving plates.

Drizzle the hot honey over the burgers.

Serve with any remaining lime cut into wedges for squeezing over to finish.

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