Mexican Beef & Corn Slaw Burger
with Herby Sweet Potato Wedges- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Soy
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 packet
Slaw Mix
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
tin
Sweetcorn
2
Sweet Potato
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Top with slaw mix, garlic aioli and a drizzle of white wine vinegar. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• SPICY! You may find the spice blend is hot. Use less if you're sensitive to heat. In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Mexican Fiesta spice blend and a generous pinch of salt. • Shape the patty mixture into evenly sized patties (one per person) slightly larger than the burger buns. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, place bake-at-home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes.
• Slice burger buns in half. • Top each bun base with corn slaw and a Mexican beef patty. • Serve with herby sweet potato wedges. Enjoy!
