Recipe

Tamale Beef Burgers and Potato Salad

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Tamale Beef Burgers and Potato Salad

Crispy, crunchy nacho libre burgers with our play on tamales, this double down tomato and corn cheesy burger with fresh sugar snap and potato salad will get all your tastebuds revving for more.




Ingredients to serve 2

  • 4 x Rump Burgers
  • 62.5ml x DD Cheats Tamale Paste
  • ½ tin x Corn Kernels - drained and rinsed
  • 20g x Nachos - crushed
  • 40g x Grated Mozzarella
  • 25g x Butter Lettuce - shredded
  • 300g x Potatoes - peeled and chunked
  • 100g x Sugar Snap Peas - chopped
  • 5g x Fennel - chopped
  • 2 x Whole Wheat Rolls - halved as per burger rolls
  • 85ml x DD Honey Mustard Mayo
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 8 x Rump Burgers
  • 125ml x DD Cheats Tamale Paste
  • 1 tin x Corn Kernels - drained and rinsed
  • 40g x Nachos - crushed
  • 80g x Grated Mozzarella
  • 50g x Butter Lettuce - shredded
  • 600g x Potatoes - peeled and chunked
  • 200g x Sugar Snap Peas - chopped
  • 10g x Fennel - chopped
  • 4 x Whole Wheat Rolls - halved as per burger rolls
  • 170ml x DD Honey Mustard Mayo
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”.

Washing Instruction

Wash your hands and potatoes well. Rinse your butter lettuce and fennel thoroughly and drain on paper towel.

Gino's Tip

A tamale is a traditional Mesoamerican and South American dish, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Here we are taking its components apart and capturing its flavour in this delicious double patty burgers.

Step 1 - Greens Potato Salad

Cook your chunked potatoes in a large saucepan of water for 12-15 minutes until fork tender. Drain through a colander and once done drain through a colander and allow to steam dry and cool on an oven tray - its best to place it in the fridge or freezer to cool down quicker. Once your potatoes have cooled place them in a large mixing bowl and mix along with your chopped sugar snap peas, fennel and your DailyDish Honey and Mustard Mayo - taste and season with salt and pepper and reserve to serve.

Step 2 - Tamale Burgers

Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot fry your burgers in batches (3-4 at a time) for 2-3 minutes on each side until completely cooked through. Transfer your patties to a chopping board once done. Now add four patties back to the pan and add dollops of your DailyDish Tamale Paste, sprinkling over some of your corn kernels (the rest can be tossed into your greens potato salad), grated mozzarella and crushed nachos. Place your pan back over medium heat with a lid or cover with foil and cook for 2-3 minutes until your cheese and sauce is oozy.

To Serve

Divide your sesame roll bottoms amongst your servings, top with your butter lettuce and tamale burgers and finish with your sesame roll tops. Enjoy!