Chilli Burgers with Coriander and Spring Onions

Chilli Burgers with Coriander and Spring Onions

Ingredients :

  • 200g/7oz canned red kidney beans, drained and rinsed
  • 450g/1lb best steak mince
  • 1-2 fresh red chillies, such as jalepeno, deseeded and chopped, or to taste
  • 2-4 garlic cloves, crushed
  • 6 spring onions, chopped
  • 1 tablespoon chopped fresh coriander
  • salt and pepper

Salsa:

  • 3 ripe tomatoes, peeled and finely chopped
  • 1 small ripe avocado, peeled, stoned and mashed
  • 4 spring onions, finely chopped
  • 1 fresh red jalapeno chili, deseeded and finely chopped
  • 1 tablespoon fresh coriander.
  1. Place the kidney beans in a food processor and blend for 1 minute
  2. Add steak mince, chillies, garlic, spring onions, coriander and salt and pepper to the food processor and blend for a further 2 minutes.   Shape into 4 equal size burgers, then cover and leave to chill for 30 minutes.
  3. Meanwhile, make the salsa.   Mix the tomatoes, avocado, spring onions, chili and coriander together.   Place in a small bowl, cover and leave for at lease 30 minutes to allow the flavours to develop.
  4. Heat a non stick frying pan until hot.   When hot, add the burgers and cook over a medium heat for 3-5 minutes on each side, until golden or until cooked to personal preference.   Serve with the salsa.

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