We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.
To modify your consent choices, you can do so by clicking on Cookie settings in the footer.
We and our partners process data to
Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.
Heat oven to 200C/180C fan/gas 6. Cut 600g sweet potatoes into 1cm thick chips. Place these on a baking tray, drizzle over 1 tablespoon olive oil and toss to coat the oil evenly. Then sprinkle over 1 teaspoon cayenne pepper. Bake in the oven for 35 minutes until golden.
Make the guacamole. Chop 1 tablespoon of fresh coriander leaves and squeeze 1 tablespoon of lime juice. Mash the flesh of 1 large avocado with a fork and stir through the coriander and lime juice, and set aside.
Now make the pico de gallo salsa. Finely chop 4 medium vine tomatoes, 1 small red onion and 3 tablespoons fresh coriander leaves. Drain some green jalapeños in brine and finely chop 2 tablespoons worth. Stir the tomatoes, onion, jalapeños, coriander, and the juice of 1 lime together in a medium bowl. Season and set aside for 20 mins for the flavours to develop.
This recipe uses 4 Tesco Finest ultimate brisket & chuck burgers. To cook, heat a large griddle or frying pan over a high heat, then reduce heat to medium. Brush a little oil over the burgers, then place in the pan and use a spatula to lightly press them down to make full contact. Cook for 5-6 minutes before carefully flipping over and pressing down on them again.
Top each burger with 15g thinly sliced vintage red Leicester cheese, cover with a lid and continue to cook for a further 5-6 minutes or until cooked through and the cheese is melted.
Once cooked, remove the burgers and set aside on a plate. Cut 4 brioche burger buns into halves. Carefully wipe the pan clean with kitchen paper and place the buns, cut-side down, in the pan for 1 min to lightly toast.
Place a little gem lettuce leaf on each of the toasted brioche bases, top with a spoonful of guacamole, a cheese-topped burger, a tablespoon of sliced jalapeños, 4-5 tortilla chips on each burger, then a heaped tablespoon of the pico de gallo. Finally, top with the burger bun lids.
