recipes
Mexican chilli burgers with kidney bean and aubergine salsa
Ingredients
For the burgers
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1/2 red chilli, finely chopped
- 400g good quality minced beef
- 1 tbsp chopped fresh coriander
- 1/2 sachet fajita seasoning (Discovery)
- Fresh seasoning
You will also need
- 2 burger baps
- 1 x 200g jar capunata (Vernons)
- 100g kidney beans
- Sliced onions
- Mixed salad leaves
- Sour cream, sliced red jalapenos and tortilla chips for serving (Discovery)
Method
Heat the oil in a small pan and sauté together the garlic, onion and chilli. Remove off the heat and cool. Place the beef mince in a medium sized bowl and mix in the sautéed onion, garlic and chilli, along with the chopped coriander and fajita seasoning. Season with a little salt, divide into 2 and form into thick burgers. Next, heat up the remaining oil in a frying pan and cook the burgers on both sides till cooked through. Meanwhile, mix the caponata with the kidney beans and serve into 2 small bowls. When the burgers are cooked, split the burger baps and spread with the sour cream. Lay some salad leaves on the 2 bottom pieces and lay over a burger on each. Dress with some onion slices and jalapenos and place on the tops of the baps. Serve the Mexican chilli burgers on a wooden board with the kidney bean caponata on the side with warmed tortilla chips.
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