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Tex-Mex inspired cheeseburger

Name: Tex-Mex inspired cheeseburger
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: ½ portion https://www.deliciousmagazine.co.uk/recipes/the-ultimate-beef-burgers/delicious. ultimate beef burgers; Veg oil for brushing; 2 tbsp fajita seasoning; ½ small white cabbage, finely shredded; 2 medium carrots, peeled and grated; 1 bunch coriander, roughly chopped (about 30g); 1 small red onion, finely chopped; 3 tbsp mayonnaise; Grated zest and juice 1 lime; 4 burger buns, toasted; Tomato ketchup and pickled jalapeños to serve; For the cheese sauce; 250-300ml evaporated milk; 1 tbsp cornflour; 200g sharp cheddar or a mixture of cheddar and monterey jack, coarsely grated; 1 tsp chilli powder (we used smoky chipotle chilli powder); ½ tsp garlic powder; ½ tsp onion powder; You’ll also need; Griddle pan, barbecue or heavy-bottomed frying pan

By: Jess Meyer
Former deputy food editor, delicious.

Published: 23 Jul 21
Updated: 18 Mar 24

Give homemade burgers a Tex-Mex twist in this easy recipe. Serve spicy beef patties (made using our ultimate beef burger recipe) with a zesty slaw, jalapeños and a rich cheese sauce.

Hankering after more big Tex-Mex flavours? You’ll love our Tex-Mex enchilada bake recipe.

Easy
August 2021

Test kitchen approved

Serves 4
Hands-on time 15 min

Give homemade burgers a Tex-Mex twist in this easy recipe. Serve spicy beef patties (made using our ultimate beef burger recipe) with a zesty slaw, jalapeños and a rich cheese sauce.

Hankering after more big Tex-Mex flavours? You’ll love our Tex-Mex enchilada bake recipe.

Nutrition: per serving

Calories: 956kcals
Fat: 58.3g (25.6g saturated)
Protein: 51.2g
Carbohydrates: 53g (19.8g sugars)
Fibre: 7.1g
Salt: 3.7g

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Ingredients

½ portion delicious. ultimate beef burgers
Veg oil for brushing
2 tbsp fajita seasoning
½ small white cabbage, finely shredded
2 medium carrots, peeled and grated
1 bunch coriander, roughly chopped (about 30g)
1 small red onion, finely chopped
3 tbsp mayonnaise
Grated zest and juice 1 lime
4 burger buns, toasted
Tomato ketchup and pickled jalapeños to serve

For the cheese sauce

250-300ml evaporated milk
1 tbsp cornflour
200g sharp cheddar or a mixture of cheddar and monterey jack, coarsely grated
1 tsp chilli powder (we used smoky chipotle chilli powder)
½ tsp garlic powder
½ tsp onion powder

You’ll also need

Griddle pan, barbecue or heavy-bottomed frying pan

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Method

For the cheese sauce, whisk together 250ml evaporated milk and the corn flour in a saucepan. Put over a medium heat and bring it to the boil (whisking all the time), then simmer for 3 minutes. Remove from the heat and stir in the cheese, chilli powder, garlic and onion powders, and a pinch of salt. If the cheese isn’t fully melted, gently warm over a low heat until silky smooth. Adjust the thickness with a little more evaporated milk if needed. Keep warm until ready to serve.
Heat a ridged griddle pan, heavy-bottomed frying pan or prepare a barbecue for high direct heat. Brush the burgers with oil and sprinkle with the fajita seasoning. Cook for 6-8 minutes until cooked through and well browned.
While the burgers are cooking, toss together the cabbage, carrot, coriander, onion, mayo and lime zest and juice in a bowl. Season with salt and a little pepper.

Spread the burger buns with a dollop of ketchup, then pile on the slaw. Top each bun with a cooked burger patty then pour over a generous helping of the cheese sauce. Finish with a few slices of pickled jalapeño and pop the bun lid on. Serve immediately.