Mexican-Style Beef Burger with Sweet Potato Fries, Sweetcorn Salsa & Coriander Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

75g seasonal tomatoes
80g greek style yoghurt (Milk)
2 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
1 handful of fresh coriander
1 avocado
2 sweet potato
2 little gem lettuce
4 beef burger
280g sweetcorn

(sweetcorn, water, salt)
1 unwaxed lime

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	735Kcal
	517kJ	3077kJ
Fat	6.6g	40g
of which saturates	2.4g	14g
Carbohydrates	9g	53g
of which sugars	3.2g	19g
Protein	7.5g	45g
Salt	0.12g	0.69g
Fibre	2.0g	12g

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High protein 1/3 daily fibre 4 of 5 a day New Family-friendly

Mexican-Style Beef Burger with Sweet Potato Fries, Sweetcorn Salsa & Coriander Yoghurt

Name: Mexican-Style Beef Burger with Sweet Potato Fries, Sweetcorn Salsa & Coriander Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 75g seasonal tomatoes; 80g greek style yoghurt; 2 tbsp Mexican spice mix; 1 handful of fresh coriander; 1 avocado; 2 sweet potato; 2 little gem lettuce; 4 beef burger; 280g sweetcorn; 1 unwaxed lime

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Beef

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C.
Line a baking tray with parchment paper
Pull out a frying pan, a large bowl and a small bowl

Get the fries on

Cut the potatoes into fries and place on a lined baking tray. Toss with half the mexican spice mix (or leave out for the kids), 1/2 tsp oil, a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, tossing once until the fries are soft and golden

Do the prep

Meanwhile, dice the avocado into 2cm chunks. Roughly chop the tomatoes. Add to the large bowl with the juice from half the lime (make it kid friendly: leave plain and serve on the side) Roughly chop the coriander. Drain the sweetcorn. Trim and thinly slice the lettuce
Add the yoghurt to the small bowl and stir in half the coriander and 2 tbsp water (make it kid friendly: leave plain and serve on the side)

Fry the burgers and corn

Heat the frying pan on medium-high heat. Once hot, add the burgers, sprinkle with the remaining mexican spice (or leave plain for the kids). Season with salt and pepper and cook for 8 mins, then flip and cook for a further 6 mins, until the burgers are cooked through. Remove from the pan and leave to rest. Drain the fat leaving a tbsp in the pan
Reheat the frying pan on high heat. Add the corn and cook for 5-6 mins, until golden. Season with a pinch of salt then empty into the avocado bowl. Toss with the remaining coriander and season to taste (make it kid friendly: leave the veg plain and serve separately)

Plate up

Share the burgers between plates. Serve the wedges and lettuce alongside, squeezed with the remaining lime. Top the burgers with the sweetcorn salsa then drizzle over the coriander yoghurt.