Air Fryer Bright & Smoky Beef Burgers
Hot Jalapeño Mayo & Mango-Chayote Slaw
Cooking time
20 minutes
Servings
2/4
Calories
1120 /serving
These burgers go big and bold with a combo of tropical fruit and smoky spices. Juicy and browned all around, air-fried beef patties are treated to a smear of spicy jalapeño mayo on toasty buns. The slaw slays with sweet mango and crisp chayote slices.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Mango
- 1 Jalapeño pepper
- 1 Chayote
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 90ml Mayonnaise
- 2 Classic hamburger buns
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
82 g
Saturated Fat
14 g
Sodium
910 mg
Total Carb
65 g
Sugars
21 g
Protein
35 g
Fibre
8 g
Preparation
Mise en place
Preheat the air fryer to 350°F. Lightly oil the basket. Peel and pit the mango; cut into matchsticks. Peel and cut the chayote into matchsticks. Halve and core the jalapeño lengthwise; small-dice.
Prepare & fry the patties
In a large bowl, combine the beef, all but a pinch of the spices and S&P. Form into 2 patties* (double for 4 portions), slightly larger than the buns. Press down in the middle to form a dimple. Place in the air fryer basket and fry, 4 to 6 min., until browned and cooked through. Transfer to a plate.
Make the jalapeño mayo
Meanwhile, in a small bowl, combine the jalapeño, ⅔ of the mayo, the remaining spices and S&P.
Make the slaw
In a second large bowl, combine the vinegar, remaining mayo and 3 tbsp oil (double for 4 portions). Add the cabbage, chayote, mango and S&P.
Fry the buns
Working in batches, place the buns in the air fryer basket and toast, 2 to 3 min., until warm.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the jalapeño mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
