Tex-Mex inspired cheeseburger

Tex-Mex inspired cheeseburger
  • Serves icon Serves 4
  • Time icon 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
Calories
956kcals
Fat
58.3g (25.6g saturated)
Protein
51.2g
Carbohydrates
53g (19.8g sugars)
Fibre
7.1g
Salt
3.7g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. The cheese sauce can be made 1-2 days ahead. Chill covered until ready to serve. Gently reheat with a splash more evaporated milk.

Recipe By

Jess Meyer

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