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.
Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
-
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
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 172Kcal | 669Kcal |
| 720kJ | 2798kJ | |
| Fat | 9.4g | 36g |
| of which saturates | 3.5g | 14g |
| Carbohydrates | 12g | 45g |
| of which sugars | 4.0g | 16g |
| Protein | 11g | 44g |
| Salt | 0.15g | 0.58g |
| Fibre | 2.6g | 10g |
Mexican-style Beef Burgers with Sweet Potato Fries, Avocado Salad & Coriander Yoghurt
This weeknight feast will be a hit with the whole family. Starring tender British beef burgers, sizzled to perfection. Dish 'em up with crispy sweet potato fries, coated in a warm blend of spices and a Mexican-style side salad, studded with creamy avocado and golden charred corn. Finish with a drizzle of coriander yoghurt, for those who'd like it. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
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 large frying pan, a large bowl, a small bowl & a sieve
Get the fries on
- Cut the sweet potatoes into fries and place onto a lined baking tray. Toss with half the Mexican spice mix (feel free to leave it out for the kids), 1/2 tsp olive oil, salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, tossing once, until the fries are soft and golden
- Meanwhile, drain the sweetcorn
Fry the burgers
- Heat the frying pan on medium-high heat. Once hot, add the burgers, season with salt and pepper and cook for 8 mins, then flip and cook for a further 6 mins, until cooked through. Remove from the pan and leave to rest
- Drain all but 2 tbsp fat from the pan
- Reheat the pan on high heat. Once hot, add the corn and remaining Mexican spice (or leave plain for the kids) then cook for 5-6 mins, until golden. Season with a pinch of salt, then transfer to the large bowl
Prep the salad & coriander yoghurt
- Dice the avocado into 2cm chunks. Trim and thinly slice the lettuce. Add both to the sweetcorn bowl with the juice from half the lime (make it kid friendly: save the lime for garnish). Toss together and season with salt and pepper to taste
- Roughly chop the coriander. Add the yoghurt to the small bowl and stir in the coriander and the juice from the remaining lime (make it kid friendly: leave the yoghurt plain and serve on the side)
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the burgers onto plates, with the fries and salad alongside. Drizzle the coriander yoghurt over the burgers
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