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Ingredients
Salsa:
- 15 ml (1 tbsp) tomato paste
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) lime juice
- 2 ml (1/2 tsp) jalapeno pepper, seeded, finely chopped
- 30 ml (2 tbsp) red onion, thinly sliced
- 1 garlic clove, minced
- 60 ml (1/4 cup) green bell pepper, cut into 1 cm (3/8 in.) dice
- 125 ml (1/2 cup) tomatoes, cut into 1 cm (3/8 in.) dice
- 1 ml (1/4 tsp) ground cumin
- 1 ml (1/4 tsp) ground Mexican chili
- 15 ml (1 tbsp) fresh coriander, chopped
- Salt and freshly ground black pepper
Guacamole:
- 1 ripe avocado
- Juice of 1 lime
- 15 ml (1 tbsp) red onion, thinly sliced
- 2 ml (1/2 tsp) jalapeno pepper, seeded, finely chopped
- 30 ml (2 tbsp) tomato, cut into 1 cm (3/8 in.) dice
- 15 ml (1 tbsp) fresh coriander, chopped
- Sea salt
- Tabasco sauce to taste
Burgers:
- 600 g (1 1/4 lb) lean ground beef
- 4 slices of yellow medium cheddar
- 4 corn-dusted kaiser rolls
- A few leaves of leaf lettuce
Preparation
- In a bowl, mix together all the salsa ingredients. Cover and refrigerate for 1 hour.
- Preheat the barbecue to maximum heat, 290°C (550°F).
- In a bowl, mix the avocado with the lime juice. With a fork, mash the avocado.
- Add the rest of the guacamole ingredients.
- Stir and set aside.
- Shape the ground beef into 4 patties.
- Season with salt and pepper.
- Close the lid and grill for 6 to 7 minutes on each side, until well done.
- During the last minute of cooking, top the patties with the cheddar.
- Place the rolls on the grill for a few seconds.
- Spread some guacamole on the bottom half of the rolls and add the lettuce and patties.
- Garnish with salsa and close the rolls.
- Serve with tortillas.
