Mexican burger with guacamole and pink onions

Beef and black bean patties for that Mexican taste

Serves

Prep Time

20 mins

Cook Time

10 mins

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

Beef + Lamb New Zealand

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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 flakesi
2 tsp ground cumin
2 tsp oregano
1 tsp kosher salt
a good grind black pepper
2 Tbsp olive oil

Zesty mayonnaise

1 cup mayonnaisei
1 limei
zest and juice
1 tsp Tabasco saucei
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 kosher salt
1 garlic clove
2 tsp Tabasco saucei
_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

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.

Zesty mayonnaise

Mix all ingredients together and set aside in the fridge.

Pink onions

Combine the onion and vinegar in a bowl and toss together. Leave for 10 minutes to lightly pickle. Drain before using.

Guacamole

Mash avocado with lemon juice, salt and garlic. Add the optional Tabasco sauce and coriander leaves and stir through.

Cooking the patties

Place the patties onto a well heated, oiled barbecue plate or pan and fry for 4-5 minutes on one side or until nicely browned, turn and fry for 3-4 minutes on other side. Serve immediately.

To assemble

Spread zesty mayonnaise over brioche bun top and base, top the base with a handful of mesclun salad greens and follow with burger patty, two generous tablespoons of guacamole, topped with pink onions and bun top.