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Mexican Style Beef Burger

with Zingy Salad and Lime Mayo
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
482 kcal
Protein
: 
35.2g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Wheat
  • Celery
  • May contain traces of allergens
  • Egg
  • Milk
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Mexican Spice

pot(s)

Mexican Style Spice Mix

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

½ unit(s)

Lime

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

unit(s)

Glazed Burger Bun

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

1 sachet(s)

Mayonnaise

Not included in your delivery

2 tbsp

Water

Energy (kJ)2015 kJ
Energy (kcal)482 kcal
Fat22.3 g
of which saturates9.4 g
Carbohydrate32.2 g
of which sugars6 g
Dietary Fibre3.5 g
Protein35.2 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 180­°C. Put the Mexican spice in a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands after handling raw meat!

2

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.


3

While the burger cooks, zest and halve the lime. Halve the baby plum tomatoes. Trim the root from the baby gem, reserve 1 leaf per person, then thinly slice the rest. Grate the cheddar cheese. Halve the burger buns.

4

Pop the lime zest into a small bowl and add the mayo, season with salt and pepper and mix together. Set aside. Squeeze the lime juice into a bowl and season with salt and pepper. Add a drizzle of oil and a pinch of sugar. Mix together, then add the tomatoes, mix again and set aside too.

5

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for 3-4 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

6

Spread a dollop of lime mayo on the bottom of each burger bun, top with a burger and finish with a lettuce leaf and the bun lid. Add the sliced lettuce to the tomatoes and toss to coat. Serve on the side and enjoy!

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