This recipe feature is sponsored by HelloFresh. The recipe itself was provided by HelloFresh, but all images and instructions in this post are our own. Find more information in our Affiliate Disclosure.
Summer is slowly coming to an end here in Atlantic Canada, and Fall is almost upon us. That means many of us are now back to school or going back to college or university.
With all the added restrictions in place this year, many of us may be faced with added stresses and worries. Planning a delicious, easy to make weeknight meal though, shouldn't be one of them.
So I was thrilled when HelloFresh reached out to me and asked me to help them feature their online recipe collections.
This delicious Tex-Mex spiced burger is topped with Monterey Jack cheese, and served with grilled foil pouch veggies, making it an easy weeknight grilling recipe anyone can master.
Weeknight Meal Planning with HelloFresh
Many of you may have heard of HelloFresh, some of you may even have used their services before (myself included!). But did you know that besides their super convenient meal delivery options, you can also find their recipes online!?
It's so easy to fall into a cooking rut, (yes, even for a chef like myself), and having access to all the fresh and interesting recipes ideas online made coming up with a healthy meal plan that much easier!
Browsing some of the most popular recipes in their collection, I stumbled upon this super tasty Tex-Mex burger. I thought it the perfect recipe to showcase how simple grilling a fun and delicious meal can be even during the week!
What Is Tex-Mex?
But what does Tex-Mex mean? A mix between traditional Mexican and Spanish cuisines, it originated in what are now the border states of the United States and Mexico. It is often associated with its heavy use of Mexican spices such as cumin, coriander, oregano, chipotle, and chili, as well as cheeses such as jack, and cheddar cheeses.
In this Tex-Mex burger recipe, a Mexican spice mix is used to add a flavorful punch to the beef patties as well as season the grilled corn and peppers.
On To The Recipe...
In order to showcase how easy it is to use and follow the recipes provided by HelloFresh in their online recipe collection, we have re-created their Tex-Mex Burger as best as we could using the instructions from HelloFresh.
We hope you enjoy it it as much as we did!
Before we begin you should make sure you have all ingredients on hand.
Ingredients you'll need
We doubled the recipe to make 4 burgers and used:
- 500 grams ground beef
- 227 grams corn kernels ( we used 4 ears of fresh corn because it's in season right now!
- 1 large red bell pepper
- ½ cup shredded Monterey Jack Cheese
- 56 grams mixed greens
- 14 grams cilantro (about 4 good sized sprigs)
- 4 green onions
- 2 tablespoon Mexican seasoning (you can use any Mexican themed spice here)
- 8 tablespoon mayonnaise
- 4 artisan burger buns
Note: A few things are not included in the ingredients and are assumed you have them at home such as oil, salt, and pepper. You will also need aluminum foil to make the veggie pouches.
Once you have everything ready to go it's time to cook!
Instructions
1. Start by turning on your BBQ and pre-heating it to 500F. (As we have a small lightweight BBQ we just cranked the heat all the way and let it go as we continued on.) As the BBQ heats up, wash and dry the produce, then core and cut the bell pepper into small half-inch pieces. Cut the corn kernels off the raw cob if using fresh corn and set aside. Chop the cilantro, and thinly slice the green onion. Set all the prep aside in small bowls for easy use.
2. Mix the mayo and cilantro in a small bowl, season with salt and pepper and set aside. In a medium bowl mix together the corn kernels, diced bell pepper, half the Mexican seasoning and 1 tablespoon of oil.
3. Cut out 2 pieces of aluminum foil roughly 18 x 12 inches in size. Spread the corn mixture on the foil, and fold up the edges of the foil making them meet in the center on top. Pinch the edges together to seal the pouch. Set aside.
4. Using the medium bowl you mixed the corn in, combine the ground beef and remaining Mexican seasoning. Season with some pepper, and mix well. Form the mixture into 4 evenly sized burger patties about the diameter of your buns. Set aside.
5. Once all the prep is done, turn the BBQ to medium-high heat, and place the veggie foil pouches on the grill. Cook until tender, about 12-14 minutes.
6. Halfway through cooking the corn pouches, add the burger patties to the grill. Grill the patties 3-4 minutes per side, flipping once. When the patties are almost done sprinkle them with cheese. If you have room in the grill or a second shelf, place the burger buns on the grill to gently warm and toast them as the burger patties finish cooking.
7. Once the patties are cooked and the cheese has melted, open the foil pouches and sprinkle with the sliced green onion. Spread the cilantro mayo on the toasted buns, top the bottom with the mixed greens and then the patties. Divide the burgers and grilled veggies on separate plates and serve immediately!
While the instructions may seem quite involved, in practice there is a lot of multi-tasking going on and this end of summer BBQ meal can easily be put together in half an hour!
Chefs Tip: If you are feeling adventurous or have extra ingredients in the fridge, you can easily customize this recipe by adding sliced avocado, or guacamole to the burgers. You can also turn up the heat by adding chopped jalapeno, or chili to the burger patties!
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Recipe
Grilled Tex-Mex Cheeseburger
Ingredients
- 500 grams ground beef
- 227 grams corn kernels we used 4 ears of fresh corn because it's in season right now!
- 1 large red bell pepper
- ½ cup Monterey Jack Cheese shredded
- 56 grams mixed greens
- 14 grams cilantro about 4 good sized sprigs
- 4 individual green onions
- 2 tablespoon Mexican seasoning you can use any Mexican themed spice here
- 8 tablespoon mayonnaise
- 4 individual artisan burger buns
Instructions
- Start by turning on your BBQ and pre-heating it to 500F. (As we have a small lightweight BBQ we just cranked the heat all the way and let it go as we continued on.) As the BBQ heats up, wash and dry the produce, then core and cut the bell pepper into small half-inch pieces. Cut the corn kernels off the raw cob if using fresh corn and set aside. Chop the cilantro, and thinly slice the green onion. Set all the prep aside in small bowls for easy use.
- Mix the mayo and cilantro in a small bowl, season with salt and pepper and set aside. In a medium bowl mix together the corn kernels, diced bell pepper, half the Mexican seasoning and 1 tablespoon of oil.
- Cut out 2 pieces of aluminum foil roughly 18 x 12 inches in size. Spread the corn mixture on the foil, and fold up the edges of the foil making them meet in the center on top. Pinch the edges together to seal the pouch. Set aside.
- Using the medium bowl you mixed the corn in, combine the ground beef and remaining Mexican seasoning. Season with some pepper, and mix well. Form the mixture into 4 evenly sized burger patties about the diameter of your buns. Set aside.
- Once all the prep is done, turn the BBQ to medium-high heat, and place the veggie foil pouches on the grill. Cook until tender, about 12-14 minutes.
- Halfway through cooking the corn pouches, add the burger patties to the grill. Grill the patties 3-4 minutes per side, flipping once. When the patties are almost done sprinkle them with cheese. If you have room in the grill or a second shelf, place the burger buns on the grill to gently warm and toast them as the burger patties finish cooking.
- Once the patties are cooked and the cheese has melted, open the foil pouches and sprinkle with the sliced green onion. Spread the cilantro mayo on the toasted buns, top the bottom with the mixed greens and then the patties. Divide the burgers and grilled veggies on separate plates and serve immediately!
Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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