MEXICAN BURGER

MAKES 8 BURGERS Preparation: 40 min Cooking: 50-60 min Standing: 40 min

MEALIE-BREAD ROLLS

1 can (400g) whole

kernel corn, drained 1 green chilli, chopped 1kg readymade bread dough extra cake flour

PATTIES

150g chopped onion 1 garlic clove, crushed 5ml (1t) each ground cumin, paprika and coriander 2,5ml (½t) chilli powder 750g beef mince 250g pork mince (or meat from pork sausages) 60ml (¼c) chopped

fresh coriander salt and freshly

ground pepper TOMATO SAUCE 1 can (410g) cherry

tomatoes 1 green chilli,

chopped 2 garlic cloves,

crushed pinch each of chilli flakes, ground cumin and ground coriander 10ml (2t) sugar juice of ½ lemon 15ml (1T) dried

oregano

PICKLE

500g mixture of onion rings, radish slices andIsraeli cucumber ribbons 100ml white wine

vinegar 30ml (2T) sugar 15ml (1T) salt

GUACAMOLE

2 avocados, lightly mashed ½ small onion,

chopped 15ml (1T) lime juice 1 pickled jalapeño,

chopped

TO FINISH

butter lettuce leaves sour cream sprig of mint

TO SERVE

brinjal chips (see recipe on page 39) Preheat the oven to 190°C. Dust a baking sheet with flour and grease another baking sheet with nonstick spray. 1 Mealie-bread rolls Mix the whole kernel corn and chopped chilli into the bread dough until well combined. Knead extra flour into the dough until it has a firm consistency. Divide into eight equal portions and roll each into a ball. Arrange on the floured baking sheet and set aside to rise for about 20 minutes. 2 Bake for 20-25 minutes or until done – the rolls should sound hollow when who rap the tops with your knuckles. 3 Patties Lightly mix the ingredients until well combined. Divide into eight equal portions, roll each into a ball and flatten slightly. 4 Fry in a heated griddle pan until brown all over. Transfer to the greased baking sheet and roast for 7-10 minutes until done but still slightly pink inside. 5 Tomato sauce Put all the ingredients in a saucepan, bring to the boil and simmer for about 8 minutes or until fragrant and no longer watery. Set aside. 6 Pickle Put the onion, radish and cucumber in a glass jar. Mix the vinegar, sugar and salt and pour into the jar. Set aside for 20 minutes. 7 Guacamole Mix the ingredients. 8 To finish Halve each roll and put a lettuce leaf on the bottom half, followed by a patty. Spoon a dollop of tomato sauce over, followed by guacamole and pickle. Top with a dollop of sour cream, a sprig of mint, and the other half of the roll. 9 TO SERVE Serve with brinjal chips.