Tex-Mex Cheesy Beef Burger
with Charred Corn Aioli & Potato Wedges
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!
The quantities provided above are averages only.
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
Ingredients
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
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 packet
Shredded Cheddar Cheese
(Contains Milk; )
5 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 head
cos lettuce
Not included in your delivery
olive oil
¼ tsp
salt
2 unit
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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).
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.
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.