Tex-Mex inspired Cheeseburger

  • 27 Nov - 03 Dec, 2021
  • Mag The Weekly
  • Cookery


· 1 kg beef

· Vegetable oil

· 2 tablespoons fajita seasoning

· ½ shredded white cabbage

· 2 carrots

· 1 bunch coriander

· 1 red onion

· 3 tablespoons mayonnaise

· Grated zest and juice 1 lime

· 4 burger buns, toasted

· Tomato ketchup and jalapenos

For the Cheese Sauce

· 4-6 cups evaporated milk

· 1 tablespoon corn flour

· 200 g cheddar

· 1 teaspoon chilli powder

· ½ teaspoon garlic powder

· ½ teaspoon onion powder


For the cheese sauce, whisk together evaporated milk and the corn flour in a saucepan. Put over a medium heat and bring it to boil (whisking), and simmer for three minutes. Remove from the heat and stir in the cheese, chilli powder, garlic and onion powder, and a pinch of salt. Keep warm. Heat a griddle pan, brush the burgers with oil and sprinkle with fajita seasoning. Cook until cooked through and well browned. Toss together the cabbage, carrot, coriander, onion, mayo and lime zest and juice in a bowl. Season with salt and pepper. Spread the burger buns with ketchup, and then pile on the slaw. Top the bun with a burger patty then pour over the cheese sauce. Finish with slices of jalapeno and pop the bun lid on. Serve.