Mexican Burgers
For a smoky, flame-grilled flavour, grill the burger patties over an open fire. Lightly toast the inside of the rolls to prevent the bread from getting soggy.
Method
- Using your hands, combine the minced beef with the red kidney beans, diced red onion, garlic, cayenne pepper and egg and generously season with salt and pepper.
- Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
- To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the fridge until needed.
- To make the salsa roja sauce, heat a few tablespoons of olive oil in a large frying pan over a medium-high heat and cook the onions and tomatoes until they are nicely charred. This will add rich flavour to the sauce so don’t worry if the edges are a bit blackened.
- In a separate pan, dry fry the garlic, chillies and cumin for 2 minutes until fragrant.
- Add the chilli mixture to the tomatoes, turn the heat to low and simmer for about 15 minutes.
- Make the guacamole whilst the tomatoes are simmering. Halve and pit the avocados and using a tablespoon scoop out their flesh and roughly mash with a fork, leaving them a bit chunky. Mix in the lime juice, cumin and tasting the guacamole, season with salt and pepper to your liking.
- Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
- Finish the salsa roja whilst the burgers are cooking by blending the tomato mixture and the fresh coriander sprigs in a food processor/blender and puree until smooth. Stir in the lime juice, oreganum and sugar and season with salt and pepper to taste. Serve warm.
- Build your burger by topping it with lettuce leaves, slices of fresh tomato, guacamole, grated cheese and a couple spoonfuls of the spicy salsa roja. ¡Delicioso!
Ingredients
- 750 g mince (non-lean)
- 400 g tinned red kidney beans, drained
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 tsp cayenne pepper
- 1 egg
- Salt and freshly ground black pepper
- Olive oil, for frying
- 4 fresh hamburger bread rolls, sliced
Salsa Roja:
- 1 red onion, roughly chopped
- 3 tomatoes, roughly chopped
- 2 garlic cloves, quartered
- 2 fresh red chillies, roughly chopped
- 1/2 tsp cumin
- 3 fresh coriander sprigs
- Juice of 2 limes
- 1/4 tsp oreganum
- 2 tsp sugar
- Salt and freshly ground black pepper
Gaucamole:
- 2 ripe avocados
- Juice of 2 limes
- Pinch of cumin powder
- Salt and freshly ground black pepper
Toppings:
- 1 whole cos lettuce, washed and leaves torn
- 2 large tomatoes, sliced
- Cheddar/gouda cheese, grated
General Info
Prep: 25 min
Cooking: 10 min
Ready In: 35 min
Servings: 2-4 people
Tips & Tricks
For a smoky, flame-grilled flavour, grill the burger patties over an open fire. Lightly toast the inside of the rolls to prevent the bread from getting soggy.
