Ingredients
For the burgers
500 g pack lean steak mince
3 shallots or small onions, chopped
2 cloves garlic, finely chopped
2 fresh red or green chillies, deseeded and finely chopped
1 tsp paprika
Chilli powder to taste
¼ tsp ground cumin
2 tbsp chopped fresh coriander
1 tsp salt
Freshly ground black pepper
For the burgers
500 g pack lean steak mince
3 shallots or small onions, chopped
2 cloves garlic, finely chopped
2 fresh red or green chillies, deseeded and finely chopped
1 tsp paprika
Chilli powder to taste
¼ tsp ground cumin
2 tbsp chopped fresh coriander
1 tsp salt
Freshly ground black pepper
Method
Place the mince and all the burger ingredients, including the fresh coriander into a large bowl and mix together very well with your hands. Season with the salt and plenty of pepper, then mix again (or mix all the ingredients together using the plastic blade of a food processor). Form into four large or eight medium burgers. Set aside.
To make the salsa, mix together the avocado, tomatoes, onion and chillies. Add grated lime zest and the juice of half the lime. Season with more lime juice and/or salt, cumin and sugar to taste. Stir in the chopped coriander and 1-2 tbsp olive oil. Set aside.
Brush the burgers with the remaining oil on both sides and either grill or fry in a non-stick pan over a medium-high heat for 4-5 minutes each side for the large burgers or 3-4 minutes each side for the smaller ones. They should be well-browned on the outside and cooked but still juicy on the inside, with no trace of pink remaining.
Place everything on the table and let each person fill their own tortilla with the burgers, salsa, soured cream, lettuce and cucumber to taste.
Place the mince and all the burger ingredients, including the fresh coriander into a large bowl and mix together very well with your hands. Season with the salt and plenty of pepper, then mix again (or mix all the ingredients together using the plastic blade of a food processor). Form into four large or eight medium burgers. Set aside.
To make the salsa, mix together the avocado, tomatoes, onion and chillies. Add grated lime zest and the juice of half the lime. Season with more lime juice and/or salt, cumin and sugar to taste. Stir in the chopped coriander and 1-2 tbsp olive oil. Set aside.
Brush the burgers with the remaining oil on both sides and either grill or fry in a non-stick pan over a medium-high heat for 4-5 minutes each side for the large burgers or 3-4 minutes each side for the smaller ones. They should be well-browned on the outside and cooked but still juicy on the inside, with no trace of pink remaining.
Place everything on the table and let each person fill their own tortilla with the burgers, salsa, soured cream, lettuce and cucumber to taste.
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