Olly's 'thank you' Finest burgers recipe

Name: Olly's 'thank you' Finest burgers
Yield: Serves 4
Ingredients: 600g sweet potatoes, cut into 1 cm thick chips; 1 tbsp olive oil; 1 tsp cayenne pepper; 4 Tesco Finest ultimate brisket & chuck burgers; 60g Tesco Finest vintage Red Leicester bite, thinly sliced; 4 brioche burger buns, halved horizontally; 4 Little Gem lettuce leaves; 4 tbsp sliced green jalapeños in brine, drained; about 20 tortilla chips; 1 large avocado; 1 tbsp chopped coriander leaves; 1 tbsp lime juice; 4 medium vine tomatoes, finely chopped; 1 small red onion, finely chopped; 2 tbsp sliced green jalapeños in brine, drained and chopped; 3 tbsp chopped coriander leaves; 1 lime, juiced

Olly makes his favourite Mexican-inspired burgers as a way of saying thank you to his mum for helping him with his reading. He adds cool guacamole, crunchy tortilla chips and a fresh homemade pico de gallo as the ultimate toppings for Tesco Finest ultimate brisket and chuck burgers.

See method

Serves 4
15 mins to prepare and 35 mins to cook
896 calories / serving

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
600g sweet potatoes, cut into 1 cm thick chips
£0.34
£1.19/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Ground Cayenne Pepper 48G
1 tsp cayenne pepper
£1.00
£20.83/kg
THE LIONS KINGDOM OSTRICH BURGERS 240G
4 Tesco Finest ultimate brisket & chuck burgers
£3.00
£12.50/kg
Tesco Red Leicester Cheese 220G
60g Tesco Finest vintage Red Leicester bite, thinly sliced
£2.50
£11.36/kg
Tesco Brioche Burger Buns 4 Pack
4 brioche burger buns, halved horizontally
£0.99
£0.25/each
Tesco Little Gem Lettuce Twin Pack
Aldi Price Match
4 Little Gem lettuce leaves
£0.77
£0.38/each
Tesco Sliced Green Jalapenos In Brine 300G
4 tbsp sliced green jalapeños in brine, drained
£1.60
£11.85/kg DR.WT
Tesco Sliced Green Jalapenos In Brine 300G
2 tbsp sliced green jalapeños in brine, drained and chopped
£1.60
£11.85/kg DR.WT
Tesco Lightly Salted Tortilla Chips 175G
Aldi Price Match
about 20 tortilla chips
£0.78
£4.46/kg
Tesco Ready To Eat Large Avocados Each
1 large avocado
£0.95
£0.95/each
Tesco Fresh Cut Coriander 30G
Aldi Price Match
1 tbsp chopped coriander leaves
£0.50
£16.67/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
3 tbsp chopped coriander leaves
£0.50
£16.67/kg
Tesco Limes Each
Aldi Price Match
1 tbsp lime juice
£0.23
£0.23/each
Tesco Limes Each
Aldi Price Match
1 lime, juiced
£0.23
£0.23/each
Tesco Sweet Vine Ripened Tomatoes 255G
4 medium vine tomatoes, finely chopped
£1.25
£4.90/kg
Tesco Red Onions Loose
1 small red onion, finely chopped
£0.13
£0.95/kg

Method

Preheat oven to gas 6, 200°C, fan 180°C. Place the sweet potato fries on a baking tray and drizzle over the olive oil, toss to coat then sprinkle over the cayenne pepper. Bake in the oven for 35 minutes until golden.
To make the guacamole, destone the avocado and spoon the flesh into a bowl. Mash with a fork and stir through the coriander and lime juice; set aside.
To make the pico de gallo, stir the ingredients together in a medium bowl. Season; set aside for 20 mins for the flavours to develop.
To cook the burgers, heat a large griddle or frying pan over a high heat, then reduce heat to medium. Place the burgers in the pan and use a spatula to lightly press them down to make full contact. Cook the burgers for 5-6 mins before carefully flipping over and pressing down again with the spatula, then cooking for a further 5-6 mins.
Once cooked, transfer the burgers to a baking tray. Top the burgers with cheese and put them in the oven to melt the cheese. Carefully wipe the pan clean with kitchen paper and place the burger buns, cut side down, in the pan for 1 min to lightly toast.
Transfer the bun bases to plates and top each with a lettuce leaf, a spoonful of guacamole, a cheeseburger, 1 tbsp sliced jalapeños, 4-5 tortilla chips, then 1 heaped tbsp of the pico de gallo. Top with the bun lids and serve with the sweet potato fries.

Get ahead: You can make the pico de gallo the day before. Store covered in the fridge, then remove 20 mins to bring back to room temperature before serving.