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Prep Time
30 min
Cuisine
American
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 to scoop up extra sauce. Buen provecho!
Prep Time
30 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 999 kJ 238 kcal |
3622 kJ 863 kcal |
Fat of which saturates |
10.6 g 5.6 g |
38.4 g 20.3 g |
Carbohydrate of which sugars |
22.8 g 3.6 g |
82.5 g 13.2 g |
Fibre | 1.8 g | 6.6 g |
Protein | 13.1 g | 47.7 g |
Salt | 0.48 g | 1.73 g |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Slice the potatoes (skins on) into thin rounds
Add the potato rounds 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
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
Add the chipotle burgers to a baking tray and put in the oven for 15-20 min or until cooked through
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
Grate the cheddar
Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
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
Slice the brioche buns in half
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted and charred
Fill your brioche buns with your chipotle burgers, a dollop of chilli cheese sauce and the pico de gallo
Serve your crispy potatoes on the side along with any remaining chilli cheese sauce
Enjoy!