Two worlds collide perfectly with these burgers that combine your favourite Mexican flavours with a delicious old school favourite. A quick pickle for freshness and you’re done!4 large patties 20 mins, Cooking Time: 15-20 mins Not too Tricky
To make the burgers place all ingredients into a food processor and process until they form a sticky minced consistency.
Form the mixture into patties. Set the patties aside on a clean plate in the fridge to rest while you make the accompaniments.
To make the salad combine the carrot, cucumber, radish and onion in a large bowl. Whisk together the sugar, vinegar and salt. Pour the dressing over the salad and set aside at room temperature while you cook the burgers.
To make the guacamole mash the avocado flesh well and stir through the coriander leaves, lime zest and juice. Sitr through olive oil and season well with salt and pepper.
Heat a griddle pan or bbq over high heat until very hot. Place the burgers down onto the hot plate and cook for 5 to 6 minutes on each side or until done to your liking.* Remove and rest for a few minutes on a clean plate, covering loosely with foil.
Cut the rolls in half and place the inside down on the same grill or bbq. Cook until golden and toasted.
Spread some guacamole on the bottom of each bun. Top with a burger and then with some pickled salad.
*regular beef mince is best because the fat content will keep your burgers moist and juicy – it is sometimes also known as 3 Star Mince.
*you can use a simple vegetable peeler to “peel” or shave the veggies into ribbons
*if you like your burgers “well done” you could also finish them off in an oven preheated to 160 degrees for around 6-8 minutes after grilling.
*burgers can be made and then frozen as patties, individually wrapped in cling film for up to 3 months.
*recipe can easily be doubled
Recipe made with love by Sally Lukey from Sweetpea Cuisine.