Mexican Burger
Ingredients
- 500g lean beef mince
- 5 eggs
- 1 medium red onion, finely chopped
- 1 Tbsp taco spice mix (salt reduced)
- ¼ cup Mexican salsa, extra to serve
- ½ cup dried breadcrumbs
- 1 bunch coriander, chopped
- Olive oil, for frying
- 1 large tomato, seeded, finely chopped
- 1 lime, juiced
- 1 avocado
- 4 seeded bread rolls, split and toasted (see notes)
- 1 baby cos lettuce, leaves separated
- Chipotle aioli, to serve (optional)
Method
- Place mince into a bowl. Add 1 egg, half of the onion, spice mix, crumbs and 3/4 of the coriander and mix well.
- Divide mixture into four equal portions and form into 10cm round patties.
- Cook burgers on medium-low with 2 tablespoons oil on a grill plate (or frying pan) for about 8 -10 minutes each side or until cooked through.
- Meanwhile, combine the remaining onion, coriander, tomato and half of the lime juice in a bowl and set aside. Coarsely mash avocado with remaining lime juice.
- In a separate large, non-stick frying pan, heat oil and cook eggs in lightly greased egg rings until cooked to your liking. Remove from pan.
- Spread bread rolls with chipotle aioli (optional), and top with lettuce, beef patty, mashed avocado, extra salsa and egg.
- Sprinkle with tomato salsa. Top with bread roll tops and serve.
