Ingredients:
For the Patties:
- 1 1/3 lbs. lean New Zealand grass-fed ground beef (Tip: look for the Taste Pure Nature Logo)
- 1 clove garlic, crushed
- 1 medium onion, grated or finely chopped
- 1 egg, lightly beaten
- ¾ cup red kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- ½ cup fresh oregano, chopped (or 3 teaspoons dried)
- 2 teaspoons mild smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ cup Parmesan, grated
- Salt and pepper
For the Avocado Cream:
- 1 avocado, mashed
- ½ cup sour cream
- Juice and zest of 1 lime
- Salt and pepper, to taste
For the Jalapeño Salsa:
- 1 cup cucumber, thinly sliced into long ribbons
- ¾ cup fresh cilantro leaves, chopped
- 1 red onion, very finely sliced
- ½ cup pickled jalapeños, finely chopped
- Salt and pepper, to taste
To Serve:
- 8-12 slider buns (or 4-5 normal sized burger buns), halved
- 8-12 small bamboo skewers (if doing sliders)
- 2-3 cobs sweetcorn, cooked and sliced into shards
Directions:
For the Patties:
- 1. Place all the patty ingredients in a bowl, season and combine. Shape into 8-12 small patties (or 4 large ones). Cover and refrigerate for 15 minutes.
- 2. Preheat a BBQ or frying pan to a medium heat.
- 3. Brush the patties with a little oil on both sides before cooking. The small slider patties will only need a few minutes on each side, turning once to brown both sides evenly, until cooked through. If you have 4 large patties this will take a bit longer.
For the Jalapeño Salsa:
- 4. Combine all ingredients, drizzle with a little oil and lime juice and season with salt and pepper.
For the Avocado Cream:
- 5. Combine all the ingredients and season with salt and pepper. You can add more lime juice to taste.
To Serve:
- 6. Spread avocado cream on the bottom bun and place the patty on top. Top the patty with jalapeño salsa, corn, and top bun. Press down gently and poke in the skewer to secure it. Serve immediately.