Tex-mex stir fry
with mini-hamburgers
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Mexican-style vegetable mix
2 piece
Mini beef-pork burger
(Contains Egg, Wheat May be present Soy, Mustard, Celery)
½ sachet(s)
Mexican-style spices
1 piece
Tomato
75 g
White long grain rice
¼ piece
Lime
25 g
Organic full-fat yogurt
(Contains Milk)
1.5 teaspoon
Ground paprika
piece
Garlic
Not included in your delivery
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
½ piece
Low sodium beef stock cube
Nutrition Values
Utensils
Cooking Steps
-
In a lidded pot or sauce pan, add the rice and stock cube and boil, covered, for 10-12 minutes.
-
Add a drizzle of olive oil to a frying pan and bake de mini-hamburgers for 3-4 minutes, flip and bake other side for another 3-4 minutes.
- Take the mini-hamburgers out of the pan and keep them warm under aluminium foil.
- Bake the vegetable mix in the same pan for 3-4 minutes.
-
In the meantime grate the lime and then cut into 3 wedges per person.
- Chop the tomato in cubes and mix it in small bowl with the grated lime and squeeze out 1 lime wedge per person. Season with salt and pepper.
-
In another small bowl mix the yoghurt with the paprikapowder, salt and pepper and again squeeze out 1 lime wedge per person.
- Add the cooked rice and Mexican herb mix to the vegetables and bake everything 1-2 minutes.
- Serve the rice with the mini-hamburgers and tomato salsa on top.
- Finish of with the last lime wedge and serve the paprika-yoghurt on the side.