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How to make Mexican beef and black bean burgers

Yield = 6
Prep time: 0:50
Cook time: 0:15
Total time: 1:05

Ingredients

  • 600g beef mince
  • 425g can black beans, drained, roughly mashed
  • 2 garlic cloves, crushed
  • 2 tablespoons hot chilli sauce
  • 1/2 cup fresh breadcrumbs
  • 2 large red onions, sliced into thick rounds
  • 1 gem lettuce, leaves separated
  • 2 tomatoes, sliced
  • 6 brioche buns, toasted, split
  • 1/2 cup fresh coriander sprigs
  • 600g frozen crinkle-cut fries, cooked, to serve

Capsicum sauce

  • 260g jar chargrilled capsicum, drained
  • 2 tablespoons crème fraîche
  • 2 tablespoons roughly chopped fresh coriander

Method

  • Step 1 Place mince, beans, garlic, chilli sauce and breadcrumbs in a large bowl. Season well with salt and pepper. Mix well using hands. Divide mixture into 6 equal portions. Shape each portion into a thick patty. Place on a plate. Cover. Refrigerate for 30 minutes.
  • Step 2 Meanwhile, make Capsicum Sauce: Place capsicum in a blender. Blend until almost smooth. Add crème fraîche and coriander. Blend until well combined. Season with salt and pepper. Transfer to a bowl. Cover. Refrigerate until required.
  • Step 3 Heat a barbecue grill or chargrill pan on medium heat. Cook patties and onion rounds for 5 to 6 minutes each side or until patties are browned and just cooked through and onion is charred and tender.
  • Step 4 Layer lettuce and tomato on roll bases. Top with patties, onion, capsicum sauce, coriander sprigs and roll tops. Serve with fries and extra capsicum sauce.