Beef up your weeknight with a bit of smokiness when you assemble these Tex-Mex-spiced burgers. A lime-hued aioli adds the right amount of tang and a handful of golden DIY chips makes it a combo meal.
Preheat oven to 210°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil and sprinkle with salt. Bake for 25 minutes or until golden. While chips are baking, continue with step 2.
Grate carrot. Place beef, carrot, smoky coriander and cumin blend, ¼ teaspoon salt and pepper in a bowl and use clean hands to combine. Shape into 2 patties.
Heat remaining oil in a frypan over medium-high heat. Add patties and cook for 4–5 minutes each side or until browned and cooked through. Sprinkle with cheddar and cover with a lid for 1–2 minutes or until cheese is melted. While patties are cooking, continue with step 4.
Zest and juice lime. Thinly slice spring onion. Place spring onion, lime juice and zest, aioli and a sprinkle of salt and pepper in a bowl and mix to combine.
Wipe out frypan and return to medium-high heat. Toast buns, cut-side down, for 2–3 minutes or until golden.
Rinse lettuce and tear into small pieces. Top burger buns with lettuce, lime aioli and patties. Serve with chips.