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Fresh pre-cut ingredients
Ready in 25 minutes

Cotija-Cilantro Beef Burgers

with Crispy Cornmeal Potatoes

Cooking time

25 minutes




1250 /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 bright blend featuring chili powder, 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 lime-zested mayo. Serve the finished stacks with cornmeal-crusted potatoes from the oven, and dig in.

We will send you:

  • 250g Ground beef
  • 450g Potatoes
  • 200g Shredded red cabbage
  • 150g Matchstick carrots
  • 1 Bunch of cilantro
  • 1 Lime
  • 20g Cornmeal
  • 50g Cotija cheese (contains lipase)
  • 2 Classic hamburger buns
  • 60ml Mayonnaise
  • 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Eggs, Milk, Sulphites, Wheat, Barley

You will need:

Grill pan (or large pan)
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
73 g
Saturated Fat
16 g
1450 mg
Total Carb
109 g
13 g
44 g
12 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, a drizzle of oil, the cornmeal, ½ the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until browned and tender. Set aside in a warm spot.
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Mise en place
Meanwhile, finely chop the cilantro leaves and stems. Zest and juice the lime. In a small bowl, make the zesty mayo by combining the mayo, up to ½ the lime zest, a pinch of the remaining spices and S&P.
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Prepare & cook the patties
In a large bowl, gently mix the beef, ½ the cilantro, ½ the cheese, the remaining spices and S&P. Form the mixture into 2 patties (double for 4 portions). In a grill pan (or large pan), heat a drizzle of oil on medium-high. Cook the patties*, 3 to 5 min. 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
Meanwhile, in a large bowl, combine the lime juice, 3 tbsp oil (double for 4 portions) and S&P. Add the carrots, cabbage and remaining cilantro; toss well.
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Toast the buns
Heat the reserved pan on medium-high. Toast the buns, cut-sides down, 1 to 2 min., until golden brown.
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Finish & serve
To the pan of potatoes, add the remaining cheese and lime zest; toss well. Divide the bun bottoms and potatoes between your plates. Top each bun bottom with a spoonful of the zesty mayo, a patty, some slaw 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.