This chipotle beef burger is topped with nacho chilli-cheese sauce and a Mexican tomato salsa known as ‘pico de gallo.’ Serve with crispy potatoes, perfect for scooping up extra gooey sauce. Buen provecho!
Prep Time
30 min
Cuisine
American
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (egg, soya, milk, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Slice the potatoes (skins on) into thin rounds
Add the potatorounds to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
2
Meanwhile, add the beef mince to a bowl with the chipotle paste and season with a generous pinch of salt and pepper
Massage the meat with clean hands for 1 min (this helps the patties hold their shape whilst cooking)
Divide the mince into 2 [4], shape into thin patties – these are your chipotle burgers
3
Add the chipotle burgers to a baking tray and put the tray into the oven for 15-20 min or until cooked through
4
Whilst the burgers are cooking, chop the tomato[es] finely
Peel and finely chop the shallot[s]
Chop the coriander roughly, including the stalks
Add everything to a bowl with a pinch of pepper and keep to one side – this is your pico de gallo
5
Grate the cheddar
Cut the green chilli[es]in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
6
Melt 1 tbsp [2 tbsp]butter in a pot over a medium heat
Once melted, add 1 tbsp [2 tbsp] flour and stir for 1 min or until a sandy paste forms
Add 150ml [250ml]milk gradually and whisk for 5 min or until a smooth, thick sauce remains
Remove from the heat and stir through the grated cheddar and chopped green chilli (can't handle the heat? Go easy!) - this is your chilli-cheese sauce
7
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the brioche, cut-side down, and cook for 3 min or until toasted and warmed through, then set them aside until serving
8
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