Spooky Spiced Burgers
with scary sweet potatoes- Milk
- Egg
- Soya
- Wheat
- Barley
- Mustard
- Celery
- Lupin
- Nuts
- Sesame
- May contain traces of allergens
It's no trick! In fact, these cheesy Mexican spiced burgers are really more of a treat. Served with spooky sweet potato faces, this truly is a meal fit for a Halloween feast.
Ingredients
2 unit(s)
Brioche Buns
(Contains: Lupin, Nuts, Sesame, May contain traces of allergens, Milk, Egg, Soya, Wheat)
250 grams
Irish Pork Mince
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 sachet(s)
Mustard
(Contains: Barley, Mustard, Wheat)
50 grams
Grated Cheese
(Contains: Milk)
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Ketchup
(Contains: Celery)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato widthways into 1cm thick rounds.
- Using a knife, carefully carve eyes and a mouth into each slice to make scary sweet potato faces.
- On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Cook on the top shelf of the oven until golden, 25-30 mins. Turn halfway through.
TIP: If you aren't into scary stuff, cut the sweet potatoes into wedges and cook as above.
- Thinly slice the tomato.
- Mix the pork mince, mustard, Mexican spice, breadcrumbs and 2 tbsp water (double for 4p) in a large bowl.
- Add a generous pinch of salt and pepper and mix everything together by hand until well combined.
- Form the mixture into evenly-sized burgers—1 per person. IMPORTANT: Wash hands and equipment after handling raw meat.
TIP: The burgers will shrink a little as they cook.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, fry the burgers until cooked through and nicely browned on each side, 12-15 mins total.
- Turn every 2-3 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Once cooked, pop the cheese on top of the burgers, pressing it down gently so it stays in place.
- Reduce the heat to low, add a splash of water to the pan and cover with a lid or some tin foil.
- Allow the cheese melt, 2-3 mins, then remove the pan from the heat.
- Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.
- Spread aioli and ketchup over the cut side of each bun.
- Divide tomato slices between bun bases.
- Place a cheesy burger on top.
- Close with the bun lid.
- Serve with the scary sweet potato faces alongside.
