Cotija-Cilantro Beef Burgers
with Crispy Cornmeal Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
1250 /serving
Spiced ground beef, squeaky Cotija, fresh cilantro and a lime-spiked slaw… this bold burger may have been a taco in a previous life. Focus more Mexican-themed flavours into these patties with a mix of chili powder, cumin and coriander. Cooked until juicy, they’ll shine under a colourful cabbage and carrot slaw, not to mention a slathering of lime-zested mayo. Serve the stacks with cornmeal-crusted potatoes from the oven, and dig in.
We will send you:
- 250g Ground beef
- 450g Potatoes
- 150g Shredded cabbage
- 100g Matchstick carrots
- 1 Bunch of cilantro
- 1 Lime
- 60ml Mayonnaise
- 20g Cornmeal
- 30g Cotija cheese (contains lipase)
- 2 Classic hamburger buns
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Grill pan (or large pan)
Zester
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
77 g
Saturated Fat
15 g
Sodium
1280 mg
Total Carb
103 g
Sugars
11 g
Protein
42 g
Fibre
11 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. In a large bowl, combine the potatoes, cornmeal, a drizzle of oil, ½ the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, finely chop the cilantro leaves and stems. Zest and juice the lime. In a small bowl, combine the mayo, up to ½ the lime zest, a pinch of the remaining spices and S&P.
Prepare & cook the patties
In a large bowl, combine the beef, ½ the cilantro, ½ the cheese, the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the pan.
Make the slaw
Meanwhile, in a large bowl, combine the lime juice, 3 tbsp oil (double for 4 portions) and S&P. Add the carrots, cabbage and remaining cilantro; toss well.
Toast the buns
Heat the reserved pan on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.
Finish & serve
To the pan of potatoes, add the remaining cheese and lime zest; toss well. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the zesty mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining zesty mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
