Mexican twist burger with Cheddar,
jalapenos, caramelised onions and guacamole
Mexican
twist burger with Cheddar, jalapenos, caramelised onions and guacamole
The flavour combinations
Caramelised onions
·
20g butter
·
½ red onion, thinly sliced
·
15ml (1 tbsp) honey
·
1 sprig of fresh thyme
·
10ml (2 tsp) balsamic vinegar
Guacamole
·
1 avocado
·
1 tomato, seeded and diced
·
1 garlic clove, crushed
·
10ml (2 tsp) fresh lemon juice
·
Salt and freshly ground black pepper, to taste
·
Olive or avocado oil, for frying
·
2 lentil and bean patties
To serve
·
Handful of lettuce
·
2 wholewheat burger buns
·
1 tomato, sliced
·
20g cucumber, sliced
·
2 jalapeños, sliced
·
100g white Cheddar, grated
·
Side salad or roast baby potatoes, to serve
How to do it
1. Preheat the oven to 200°C.
2. For the caramelised onion, melt the butter in a frying pan over
medium heat and fry the onion, about 10 minutes.
3. Add the honey, thyme and balsamic vinegar, and fry until caramelised,
about 10 minutes. Set aside.
4. For the guacamole, scoop the flesh out of the avocado and mash roughly
with a fork. Combine with the tomato, garlic and lemon juice. Season.
5. For the patties, heat the oil in a nonstick pan over medium heat and
sear the veggie burgers, 2 minutes on each side. Place in the preheated oven to
cook through, about 10 minutes.
6. To assemble, layer lettuce on the burger bun base, and top with a few
tomato and cucumber slices, veggie patty, jalapenos, caramelised onions,
guacamole and Cheddar, followed by the bun top.
7. Serve with a side salad or roast baby potatoes.
