Prep 10 mins
Cook 8 mins
I found this in an old BH&G mag, it's a bit different to the other mexican burgers here. My DH just loved this.
- 500 g lean ground beef
- 400 g kidney beans, rinsed, drained & roughly chopped
- 25 g approx sachet taco seasoning mix
- 1 onion, grated
- 1 egg, lightly beaten
- 236.59 ml breadcrumbs
- 14.79 ml oil
- 150 g cheddar cheese, cut into thin slices
- 6 hamburger buns
- lettuce leaf
- 118.29 ml sour cream
- 118.29 ml salsa
- 2 ripe avocados, mashed
- 1 garlic clove, crushed
- 1 small red onion, finely chopped
- 1 small ripe tomatoes, finely chopped
- 14.79 ml lemon juice
- 0.25 ml Tabasco sauce
- Combine mince, beans, seasoning mix, onion, egg & breadcrumbs in a bowl.
- Divide the mixture into 6 portions and shape into flat hamburger patties.
- Heat the oil in a frypan & cook the patties over med heat for 3-4 mins each side or until cooked through.
- Place a couple slices of cheese on top of each patty. and continue cooking until the cheese starts to melt.
- Toast & lightly butter the hamburger buns. Top the bases with lettuce leaves, a hamburger patty, and a generous spoon of each the guacamole, salsa & sour cream & finish with the bun lid.
- To make guacamole, combine all ingredients in abowl & mix well to combine.
These burgers were fantastic!! Loved the addition of the beans and the seasoning was perfect. The guacamole, salsa and sour cream toppings were a great finishing touch. I made these just as specified except left out the onions and cooked them on the grill instead of frying. We just loved these burgers!!