Tex-Mex inspired cheeseburger
- August 2021
- 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.
- 58.3g (25.6g saturated)
- 53g (19.8g sugars)
- 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
- 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.
The cheese sauce can be made 1-2 days ahead. Chill covered until ready to serve. Gently reheat with a splash more evaporated milk.
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