Original recipe of the week: Mexican burgers with tomato and avocado salsa

Summer food can mean only one thing: a barbeque. But, if like me you’re bored of cremated, fresh-from-the-freezer burgers, why not have a go at making them yourself? It’s much easier than it sounds and boasting rights come as a perk of the job. These Mexican burgers are tasty, succulent and pack a punch, with the fresh salsa being the perfect topper. So gather your mates, grab a cold one and get grilling!

Mexican burgers with tomato and avocado salsa

Serves: 4

Prep time: 20 minutes (plus 1 hour in the fridge)

Cooking time: 10 minutes

 

What you will need:

For the burgers:

500g minced beef

1 red onion, finely diced

½ – 1 jalapeño pepper (depending on how spicy you like your burgers), finely chopped

Small bunch of coriander, finely chopped

1 clove of garlic, crushed

1 egg

1 tsp paprika

1 tbsp plain flour

1 tbsp balsamic vinegar

Pinch of salt and black pepper

 

For the salsa:

2 large tomatoes, diced

½ red onion, finely diced

1 avocado, skin removed and diced

Juice of ½ lime

A few coriander leaves (for garnish)

 

What you’ll need to do:

1. Put all of the ingredients for the burgers in a large mixing bowl and combine well.
2. Divide the mince mixture into four pieces (or eight if you want them slightly smaller) and shape into burgers. Cover and leave in the fridge for one hour.
3. Meanwhile, mix the tomatoes, onion, avocado and lime juice together to make the salsa. Garnish with the coriander and refrigerate.
4. Cook the burgers on a barbeque or grill for 4-5 minutes on each side, or until cooked to your liking.
5. Serve on toasted sesame buns, topped with the salsa and mozzarella cheese.

Laura McLeish