Mexican Burgers with Rice and Salad
Slimming Eats Recipe
Serves 2 (2 burgers per person)
Extra Easy – 1 HEa and 2.5 syns per serving
Original – 1 HEa and 2.5 syns per serving (without rice)
450g of extra lean beef mince
half a small red pepper, finely chopped
1 jalapeno, seeds removed
1 small onion
2 cloves of garlic, crushed
2 tablespoons of tomato paste
2 handfuls of fresh coriander
1 teaspoon of cumin
1 teaspoon of paprika
few splashes of tabasco sauce
salt and pepper to season
Frylight or Pam spray
2x42g of reduced fat cheese (2xHEa’s)
fat free natural yoghurt
56g of Avocado, sliced (5.5 syns)
I prepare these burgers the night before cooking, but you can cook straight away if you prefer
Add the onion, jalapeno and red pepper to a mini food processor and do a few spins of the blade until finely chopped
Spray a frying pan over a medium high heat with some Frylight or Pam spray
Add the onion, pepper and jalapeno and cook for a couple of minutes to soften. Remove and set aside to cool.
Add the garlic and coriander to the mini food processor and again do a couple of spins of the blade until chopped. Add in the mince and chop until the meat is smooth.
Transfer to a large bowl, along with the softened onion, jalapeno and red pepper. Add the paprika, cumin and tabasco sauce, season with salt and pepper and mix together well.
Then form into 4 equal size patties, and refrigerate overnight covered in cling film to firm up.
or I use one of these to make my burgers, they are a fab tool to have in your kitchen.
When you are ready to cook the burgers, Preheat oven to 200c or 400f
Spray a frying pan with some frylight or Pam Spray, and lightly brown the burgers on each side till golden.
Place on a baking tray
Top each burger with the cheese and then place in the oven until cheese on top is melted and burgers are cooked through (approx 15 mins).
Top each burger with some avocado slices (you can find my peasy guacamole recipe here – Guacamole if you want to keep this syn free) and a dollop of fat free yoghurt and garnish with a piece of fresh coriander
Serve with Mexican rice (recipe here) and salad.