What are the main ingredients in Mexican Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Mexican Beef Burger?

Calories: 1222, Carbs: 97 grams, Fat: grams, Protein: 44.5 grams, Sugar: 19.4 grams, Salt: 739 grams

How do I prepare Mexican Beef Burger?

VEG WITH A KICK: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Toss through the NOMU spice blend and ½ the chopped jalapeños (to taste). PREP STEP: Rinse and slice the tomato into rounds. Rinse the green leaves. In a bowl, combine the avocado, the sour cream, and seasoning. Set aside. CHEESY PATTY: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, top the patties with the grated cheese, pop on the lid, and cook until the cheese has melted. ASSEMBLE: Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, and the cheesy patties. Dollop over ½ the creamy guacamole and sprinkle over the remaining jalapeño (to taste). Side with the Mexican-spiced butternut & onion and the remaining creamy guacamole for dunking. Cheers, Chef! TOASTY BUN: Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan (with a lid) over a medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.

What should be prepared from my kitchen to make Mexican Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Mexican Beef Burger

Name: Mexican Beef Burger
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

Think of everything you love about a juicy beef burger. Now think of some of the delicious flavours of Mexican food that tingles your tastebuds. Now combine your food dream into a reality! A toasted burger bun is topped with fresh greens, tangy tomato slices, a melted-cheese beef patty, and generous slatherings of homemade guacamole. Sided with butternut chunks with a kick!

Mexican Beef Burger

with spiced butternut & homemade creamy guacamole

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Burger Bun
Burger Buns
Butternut
Free-range Beef Burger Patties
Free-range Beef Burger Patty
Grated Mozzarella Cheese
Green Leaves
NOMU Mexican Spice Blend
Onion
Onions
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

VEG WITH A KICK
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Toss through the NOMU spice blend and ½ the chopped jalapeños (to taste).
PREP STEP
Rinse and slice ½ the tomato into rounds. Rinse the green leaves. In a bowl, combine ½ the avocado, the sour cream, and seasoning. Set aside.
TOASTY BUN
Halve the burger bun and spread butter over the cut-side or brush with oil. Place a pan (with a lid) over a medium heat. When hot, toast the halved bun, cut-side down, until crisp, 1-2 minutes.
CHEESY PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the beef patty until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, top the patty with the grated cheese, pop on the lid, and cook until the cheese has melted.
ASSEMBLE
Place the burger bun, cut-side up, on a plate. Top with the green leaves, the tomato rounds, and the cheesy patty. Dollop over ½ the creamy guacamole and sprinkle over the remaining jalapeño (to taste). Side with the Mexican-spiced butternut & onion and the remaining creamy guacamole for dunking. Cheers, Chef!

Butternut - 250g
Onion - 1
NOMU Mexican Spice Blend - 5ml
Sliced Pickled Jalapeños - 15g
Tomato - 1
Green Leaves - 20g
Avocado - 1
Sour Cream - 30ml
Burger Bun - 1
Free-range Beef Burger Patty - 1
Grated Mozzarella Cheese - 20g

Download the Recipe

Serves 2

VEG WITH A KICK
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Toss through the NOMU spice blend and ½ the chopped jalapeños (to taste).
PREP STEP
Rinse and slice the tomato into rounds. Rinse the green leaves. In a bowl, combine the avocado, the sour cream, and seasoning. Set aside.
TOASTY BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan (with a lid) over a medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
CHEESY PATTY
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, top the patties with the grated cheese, pop on the lid, and cook until the cheese has melted.
ASSEMBLE
Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, and the cheesy patties. Dollop over ½ the creamy guacamole and sprinkle over the remaining jalapeño (to taste). Side with the Mexican-spiced butternut & onion and the remaining creamy guacamole for dunking. Cheers, Chef!

Butternut - 500g
Onion - 1
NOMU Mexican Spice Blend - 10ml
Sliced Pickled Jalapeños - 30g
Tomato - 1
Green Leaves - 40g
Avocado - 1
Sour Cream - 60ml
Burger Buns - 2
Free-range Beef Burger Patties - 2
Grated Mozzarella Cheese - 40g

Download the Recipe

Serves 3

VEG WITH A KICK
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Toss through the NOMU spice blend and ½ the chopped jalapeños (to taste).
PREP STEP
Rinse and slice 1½ of the tomatoes into rounds. Rinse the green leaves. In a bowl, combine 1½ of the avocados, the sour cream, and seasoning. Set aside.
TOASTY BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan (with a lid) over a medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
CHEESY PATTY
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, top the patties with the grated cheese, pop on the lid, and cook until the cheese has melted.
ASSEMBLE
Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, and the cheesy patties. Dollop over ½ the creamy guacamole and sprinkle over the remaining jalapeño (to taste). Side with the Mexican-spiced butternut & onion and the remaining creamy guacamole for dunking. Cheers, Chef!

Butternut - 750g
Onions - 2
NOMU Mexican Spice Blend - 15ml
Sliced Pickled Jalapeños - 45g
Tomatoes - 2
Green Leaves - 60g
Avocados - 2
Sour Cream - 90ml
Burger Buns - 3
Free-range Beef Burger Patties - 3
Grated Mozzarella Cheese - 60g

Download the Recipe

Serves 4

VEG WITH A KICK
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Toss through the NOMU spice blend and ½ the chopped jalapeños (to taste).
PREP STEP
Rinse and slice the tomatoes into rounds. Rinse the green leaves. In a bowl, combine the avocados, the sour cream, and seasoning. Set aside.
TOASTY BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan (with a lid) over a medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
CHEESY PATTY
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, top the patties with the grated cheese, pop on the lid, and cook until the cheese has melted.
ASSEMBLE
Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, and the cheesy patties. Dollop over ½ the creamy guacamole and sprinkle over the remaining jalapeño (to taste). Side with the Mexican-spiced butternut & onion and the remaining creamy guacamole for dunking. Cheers, Chef!