Page 143 - COMING UNSTUCK by Sara tuck

mexi-burgers

with avocado, smoked paprika mayo,
& crunchy slaw

Serves 6 Preheat the barbecue hotplate and set the oven to grill (broil). In
a food processor, whizz onion and 2 tbsp of the mustard with
½ red onion, roughly chopped the garlic and black pepper. Add to meat and gently combine to
⅓ cup American (yellow) form 6 patties. Make a small thumbprint indent in the middle
mustard of each patty, put on a baking paper-lined tray and refrigerate
2-3 cloves garlic until ready to cook. Roughly mash avocado with zest and juice
sea salt & freshly ground pepper of 1 lime and season with salt and pepper. Toss red cabbage
1kg (2 lb) beef mince (ground with zest and juice of second lime and orange, and season with
beef) not too lean salt and pepper. In separate bowls, put mashed avocado, thickly
2 avocados sliced tomatoes, finely sliced red onion, mayonnaise mixed
zest and juice of 2 limes with smoked paprika, crunchy red cabbage slaw, coriander and
½ small red cabbage, finely salsa. Brush the hotplate with oil, season the patties with sea
shredded salt and cook 4-5 minutes each side, until no longer pink in the
zest and juice of 1 orange middle. During cooking, brush lightly with remaining mustard
3 tomatoes, thickly sliced mixed with Tabasco sauce. (Check with guests, and omit if they
1 red onion, finely sliced prefer a milder flavor.) Lay buns on an oven tray, cut-side up.
1 cup good-quality mayonnaise When patties come off the barbecue, divide cheese among bun
(I use Best Foods) bases and grill (broil) for a minute until the cheese is bubbling
1 tsp sweet smoked paprika and golden. Serve buns and beef patties on a platter and invite
¾ cup coriander (cilantro) leaves guests to layer up their own mega Mexican burger, choosing
your favourite store-bought from the selection of toppings.
salsa to serve, or of course, make
your own!
high smoke point cooking oil
2 tsp Tabasco Chipotle Sauce
6 burger buns, split
1½ cups grated tasty cheese
(150g, 5 oz)

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