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Tex-Mex Cheesy Beef Burger

Tex-Mex Cheesy Beef Burger

with Charred Corn Aioli & Potato Wedges

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There's a secret X-factor in these burgers: Tex-Mex flavours! The spice blend in the beef patties and the charred corn aioli take them to next-level tastiness. Add some potato wedges and this might just be your new favourite dinner!

Allergens:GlutenEggsMilkSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 unit

kumara

2 clove

garlic

1 tin

sweetcorn

1 unit

tomato

1 packet

beef mince

2 sachet

Tex-Mex spice blend

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 packet

shredded Cheddar cheese

(ContainsMilk)

5 unit

butter burger buns

(ContainsGluten, Eggs, Milk, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 packet

garlic aioli

(ContainsEggs)

1 head

cos lettuce

Not included in your delivery

olive oil

¼ tsp

salt

2 unit

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4690 kJ
Fat45.8 g
of which saturates16.1 g
Carbohydrate109 g
of which sugars19.2 g
Dietary Fibre0 g
Protein57.3 g
Cholesterol0 mg
Sodium3400 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Divide the fries between two oven trays lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

2

While the wedges are baking, finely chop the garlic (or use a garlic press). Drain the sweetcorn. Thinly slice the tomato. Tear the cos lettuce leaves.

3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a bowl to cool. Just before serving, add the garlic aioli, season with salt and pepper and stir to combine.

4

In a large bowl, add the garlic, beef mince, Tex-Mex spice blend, fine breadcrumbs, salt and eggs. Season with pepper and mix well. Shape the beef mixture into patties slightly larger than your burger buns (you should get 1 pattie per person).

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Working in batches, add the beef patties and cook until just cooked through, 4-5 minutes each side. Sprinkle the shredded Cheddar cheese over the patties for the last 1-2 minutes of cook time and cover with a lid so the cheese melts. While the patties are cooking, place the burger buns on a wire rack in the oven until heated through, 3 minutes.

6

Slice the burger buns in half. Spread a layer of the charred corn aioli over the base of each burger bun. Top with a Mexican beef patty, tomato slices and cos lettuce leaves. Serve with the potato wedges on the side.