Mexican Burger
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Burger buns
- 250 g Lean beef mince
- 1 tsp Cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic granules
- 1 tsp Chipotle flakes
- 10 g Fresh coriander (cilantro)
- 70 g Lettuce
- 1 Tomato (sliced)
- 2 tablespoons Guacamole
- 20 g Mature cheddar
- 2 tablespoons Burger relish
- 0.5 tablespoons Olive oil
Method
- In a large bowl, combine 250 g Lean beef mince, 1 tsp Cumin, 1 tsp Ground coriander, 1 tsp Paprika, 1 tsp Onion powder, 1 tsp Garlic granules, 1 tsp Chipotle flakes and 10 g Fresh coriander (cilantro).
- Form into 2 burger patties and put in the fridge for 30 minutes.
- Heat 0.5 tbsp Olive oil in a griddle pan (or normal frying pan) over a medium heat and cook the burgers for 10 minutes, turning occasionally.
- Top the burgers with 20 g Mature cheddar and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted.
- Cut 2 Burger buns open and build the burgers with 70 g Lettuce, 1 Tomato, burger and cheese, 2 tbsp Guacamole and 2 tbsp Burger relish.