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 sauce. Buen provecho!
Prep Time
30 min
Cuisine
American
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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.
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (milk, egg, soya, 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 in 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 buns, 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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