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
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 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:
- Put all of the ingredients for the burgers in a large mixing bowl and combine well.
- 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.
- Meanwhile, mix the tomatoes, onion, avocado and lime juice together to make the salsa. Garnish with the coriander and refrigerate.
- Cook the burgers on a barbeque or grill for 4-5 minutes on each side, or until cooked to your liking.
- Serve on toasted sesame buns, topped with the salsa and mozzarella cheese.