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.
Mexican Burger with Sweet Potato Fries
Even the pickiest little eaters love burgers – especially when they’re made from grass-fed British beef and paired with fries and salad. Serve 'em as you should, with sliced tomatoes and pickled onions.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 2 tbsp red wine vinegar
- 1 unwaxed lemon
- 500g beef mince (british beef mince (10% fat))
- 1 romaine lettuce
- 2 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 cucumber
- 3 sweet potato
- 280g sweetcorn (drained) (Sweetcorn, water, salt)
- 2 tsp smoked paprika & oregano blend (Paprika, Oregano)
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 large tomatoes
Nutritional Information
Calories: 573
Protein: 33g
Carbs: 71g
Fat: 19g
Mexican Burger with Sweet Potato Fries
Even the pickiest little eaters love burgers – especially when they’re made from grass-fed British beef and paired with fries and salad. Serve 'em as you should, with sliced tomatoes and pickled onions.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the sweet potatoes into fries. Place on a baking tray and toss with 1 tsp oil, the paprika spice blend, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Make the quick pickled onions; thinly slice the onion and place into a small bowl with the vinegar and a pinch of sea salt. Leave to pickle. Trim and thinly slice the lettuce. Roughly dice the cucumber. Halve the gherkins lengthways. Thinly slice 1 tomato into rounds, and cut the remaining into wedges.
- Make the dressing; halve the lemon. In a large bowl, combine half the mustard, 1 tsp olive oil, juice from half the lemon (to taste), a pinch of sea salt and black pepper. Add the lettuce, cucumbers, gherkins and tomato wedges to the bowl. Gently toss to combine.
- Make the burgers; in a bowl mix the beef with the Mexican spice mix. Shape into 4 patties. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the burgers and cook for 3 mins, per side. Transfer to an ovenproof dish. Bake for 5 mins, until cooked through.
- Reheat the beef pan on high heat. Drain the sweetcorn then add to the pan and cook for 2-3 mins, until golden. Season with sea salt and black pepper. Once cooked, transfer onto serving plates.
- Serve the burgers alongside the corn and top with sliced tomatoes and pickled onions. Serve the fries, salad, remaining mustard and lemon wedges on the side.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.