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Easy prep

Cotija-Cilantro Beef Burgers

with Crispy Cornmeal Potatoes

Cooking time

25 minutes




1080 /serving

Spiced ground beef, squeaky Cotija cheese, fresh cilantro and a citrus-dressed slaw… this bold burger may have been a taco in a previous life. Pile all your favourite Mexican flavours into a hamburger night feast by spicing your patties with a smoky blend featuring cumin and coriander. Cooked until juicy, they’ll shine when combined with the colourful cabbage, carrot and cilantro slaw, not to mention a slathering of zesty mayo. Serve the finished stacks with oven-baked corn and cheese potatoes, and dig into the best kind of food fusion.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 100g Shredded red cabbage
  • 100g Julienned carrots
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 20g Cornmeal
  • 50g Cotija cheese (contains lipase)
  • 2 Classic hamburger buns
  • 60ml Mayonnaise
  • 11g A Taste of Mexico spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Eggs, Milk, Wheat, Barley

You will need:

Large pan
Salt & pepper
Sheet pan
Parchment paper
Total Fat
55 g
Saturated Fat
14 g
1430 mg
Total Carbs
103 g
10 g
47 g
11 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. In a large bowl, combine the potatoes with a drizzle of oil; add the cornmeal, then season with ½ the spice blend and S&P; toss until well coated. On a lined sheet pan, arrange the seasoned potatoes in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, finely chop the cilantro leaves and stems. Zest and juice the lime. In a small bowl, make the zesty mayo by combining the mayonnaise and up to ½ the lime zest (to taste); season with a pinch of the remaining spice blend and S&P to taste.
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Prepare & cook the patties
In a large bowl, combine the ground beef, ½ the cilantro and ½ the Cotija cheese; season with the remaining spice blend and S&P. Gently mix to combine. Form the mixture into 2 patties of equal size (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* to the pan and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Make the slaw
While the patties cook, in a large bowl, combine 1 tbsp lime juice with 3 tbsp oil (double the lime juice and oil for 4 portions); season with S&P to taste. Add the carrots, cabbage and as much remaining cilantro as you’d like; season with any remaining lime juice and S&P to taste.
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Toast the buns
Heat the reserved pan on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 minutes, until golden brown.
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Finish & serve
To the sheet pan of potatoes, add the remaining Cotija cheese and as much remaining lime zest as you’d like; toss to combine. Divide the toasted bun bottoms and roasted potatoes between your plates. Top each bun bottom with a spoonful of the zesty mayo, a cooked burger patty, as much slaw as you’d like and a bun top. Serve any remaining zesty mayo and slaw on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.