The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
- 2 large potatoes
- 2 small sweet potato
- 80g greek style yoghurt (Milk)
-
2 tbsp Mexican spice mix
- 1 handful of fresh coriander
- 1 avocado
- 2 little gem lettuce
- 4 beef burger
-
280g sweetcorn
- 1 unwaxed lime
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 163Kcal | 704Kcal |
| 684kJ | 2946kJ | |
| Fat | 8.6g | 37g |
| of which saturates | 3.2g | 14g |
| Carbohydrates | 12g | 50g |
| of which sugars | 3.2g | 14g |
| Protein | 10g | 45g |
| Salt | 0.14g | 0.6g |
| Fibre | 2.5g | 11g |
Mexican-style Beef Burgers with Mixed Potato Fries,, Charred Corn Salsa & Coriander Yoghurt
This weeknight feast will be a hit with the whole family. Starring tender British beef burgers, sizzled to perfection. Dish 'em up with crispy sweet potato fries, coated in a warm blend of spices and a Mexican-style side salad, studded with creamy avocado. Top with a charred sweetcorn salsa and finish with a drizzle of coriander yoghurt. Clean plates guaranteed
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large bowl, a medium bowl, a small bowl & a sieve
Get the fries on
- Cut the potatoes and sweet potatoes into fries and place onto the lined baking tray. Toss with half the Mexican spice mix, 1/2 tsp olive oil, salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, tossing once, until the fries are soft and golden
Char the sweetcorn & prep
- Drain the sweetcorn. Heat the large frying pan on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until golden. Season with a pinch of salt, then transfer to the medium bowl to cool
- Roughly chop the coriander, then place half in the small bowl, along with the yoghurt. Mix well then season with salt and pepper
- Roughly chop the tomatoes. Dice the avocado into 2cm chunks. Trim and thinly slice the lettuce. Halve the lime
Sizzle the burgers & finish the prep
- Sprinkle each side of the burgers with the remaining Mexican spice
- Reheat the frying pan on medium-high heat. Once hot, add the burgers and cook for 8 mins, then flip and cook for a further 6 mins, until cooked through
- Meanwhile, add the tomatoes, remaining coriander and juice from half the lime to the sweetcorn. Season to taste
- Add the avocado and lettuce to the large bowl and toss with the remaining lime juice and 1/2 tsp olive oil
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Remove the burgers from the pan and leave to rest
- Serve the burgers onto plates, topped with the charred corn salsa. Serve the fries and salad alongside. Drizzle the coriander yoghurt over the burgers
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