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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
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.
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.
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!
When everything's ready, share the burgers, chips and salad between serving plates.
Drizzle the hot honey over the burgers.
Serve with any remaining lime cut into wedges for squeezing over to finish.
Enjoy!
