Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the burgers on a baking sheet and cook from frozen 12 to 15 minutes. Remove the burgers from the oven and place a cheese slice on top of each burger. Return to the oven for 3-4 minutes, adding the buns to the oven for the final 2 minutes of the cooking time.
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Step 2
Mix the tomatoes, onion, red chilli and coriander with the lime juice in a bowl.
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Step 3
Mix all the ingredients for the side salad in a large bowl. Place the salad dressing ingredients in a small bowl and whisk till well combined. Pour over the side salad and mix to coat well.
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Step 4
Stack the burgers! Cut the buns in half. Place one half of each bun onto plates, spread with the chipotle mayonnaise and top with watercress. Place the cheesy burger on top and add the lime-dressed vegetables. Sandwich each with the other half of burger bun. Serve with the side salad.
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Step 5
Chef's Tips: Offer your customer their favourite condiments to this Mexican veggie burger to make their own – light mayonnaise, ketchup, mustard or pickles for extra flavour. Serve with a chilled jug of lime cordial to cool the flames! This recipe could be made vegan by simply replacing the sourdough buns to vegan buns and replacing the cheese and mayonnaise to vegan alternatives. If you loved our Mexican Burger recipe why not try some of our other deliciously vegan or vegetarian dishes? The Ultimate Gourmet Veggie Burger or the Vegilicious Chilli with Mince. Refer to pack for more cooking instructions of Garden Gourmet Sensational Burgers.
Ingredients
1130 g Garden Gourmet Sensational Burgers
10 g sourdough buns
10 g slices smoked Cheddar cheese
5 tbsp chipotle mayonnaise
40 g watercress
5 g tomatoes, diced
1 g large onion, finely diced
2.5 g red chilli, sliced large bunch coriander leaves