Mexican burger with guacamole and pink onions

Beef and black bean patties for that Mexican taste

Serves

20 mins

Prep Time

10 mins

Cook Time

Recipe author

Beef + Lamb New Zealand

You can adjust the spices in these mouth-watering Mexican burgers to suit the family. Make them as hot or mild as you like by simply adding or omitting the optional chilli flakes and Tabasco sauce. Either way when avocados are in season this recipe will become a firm favourite.

If you don’t have 8 people to serve, use fresh mince when making the patties and freeze premade patties for another super speedy Burger Thursday.

There's a burger recipe for everyone at burgerthursday.co.nz

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Burger,

Mince,

Lunch,

Dinner,

Family Favourites,

Party Favourites

Ingredients

Beef and black bean patties

500g Quality Mark beef mince

400g black beans

2 slices wheatmeal bread

1 onion

small

1 egg

lightly beaten

2 garlic cloves

crushed

_1/2-1 tsp chilli flakes

2 tsp ground cumin

2 tsp oregano

1 tsp salt

a good grind black pepper

2 Tbsp olive oil

Zesty mayonnaise

1 cup mayonnaise

1 lime

zest and juice

1 tsp Tabasco sauce

black pepper

Pink onions

1 large red onion

sliced

2 Tbsp white wine vinegar

Speedy guacamole

2 avocados

3-4 tsp lemon juice

_1/2 tsp salt

1 garlic clove

2 tsp Tabasco sauce

_1/2 cup fresh coriander leaves

roughly chopped

To assemble

8 brioche burger buns

split and toasted or warmed through

1 bag mesclun

Method

Beef and black bean patties

Zesty mayonnaise

Pink onions

Guacamole

Cooking the patties

To assemble

Drain, rinse and roughly mash the black beans.

Using a food processor, process the bread slices into crumbs. Follow this with processing quartered onion so it’s finely chopped.

Place mince, black beans, finely chopped onion, breadcrumbs, egg, garlic, chilli flakes, cumin, oregano, salt and pepper into a large mixing bowl. Using clean hands mix all the ingredients until spices and onions are mixed through well.

Shape into 8 patties slightly larger than your brioche burger buns. Make a small thumb print indent in the middle of each patty, put on a baking paper-lined tray and if you have the time refrigerate for at least a half hour or until ready to cook.

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Nutrition Information per Serving (389.4g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

2747

Protein

30.6g

Total Fat

27.3g

Saturated Fat

4.7g

Carbs