MEXICAN TORTILLA BURGERS WITH GUACAMOLE, SALSA AND NACHOS
Prep time 15 mins Cooking time 30 mins Makes 12
Olive oil, for frying 12 corn tortilla wraps Sour cream, to serve Nacho chips, to serve FOR THE PATTIES: 4 slices bread, crusts removed and crumbed 2 tbsp chopped coriander 1 red onion, finely chopped ½ fresh jalapeño chilli, seeds removed and finely chopped 500g minced beef chuck 1 tbsp tomato sauce 1 large egg FOR THE SALSA: 250g peeled, deseeded, chopped tomatoes 250g baby roma tomatoes, chopped 3 shallots, chopped Juice of 1 lime 1 green chilli, chopped 4 tbsp chopped coriander ½ tsp salt 2 tbsp red grape vinegar ½ tsp cayenne pepper FOR GUACAMOLE: 1 tbsp fresh lime juice A pinch of brown sugar Pulp of 2 ripe avocados 2 tbsp chunky cottage cheese
Blitz the bread to form fine breadcrumbs. Place in a large bowl with coriander, onion, jalapeño, beef and tomato sauce. Season with salt and pepper, and crack the egg into the bowl. Using your hands, combine the mixture well. Divide into 12 portions and roll into meatballs. Arrange on a tray and flatten into patties. Refrigerate for about 15 minutes or until ready to cook. To make the salsa, combine tomatoes, shallots, lime juice, chilli and coriander in a bowl. Add salt, vinegar and pepper and stir through. Refrigerate until ready to serve. To make the guacamole, add lime juice, sugar and some salt and pepper to the avocado. Mash lightly so it’s still chunky and stir in the cheese. Cover with cling film (let it touch the surface of the mixture, to help prevent oxidation), and refrigerate until needed. Heat oil in a large frying pan over medium heat. Fry patties for 3 minutes on each side, pressing down a little with a spatula, making sure the whole patty is in contact with the pan. Cook to preference. Warm the tortilla wraps in a dry frying pan until slightly softened. Build your wrap with guacamole, patties, salsa and dollop of sour cream. Serve with nacho chips on the side.