Mexican Chicken Burgers
Ingredients
500-600 grams minced chicken
1 onion, peeled and finely chopped
1 tblsp oil
300 grams red kidney beans, rinsed, drained and lightly mashed
1 red chilli, deseeded and finely chopped
1 tsp mashed garlic
1 tsp ground cumin
1/4 cup freshly chopped coriander
salt and pepper to season
Tortillas
5-6 lettuce leaves, shredded
2 tomatoes, sliced
1 avocado, peeled and sliced
1/4 cup sour cream
1 onion, peeled and finely chopped
1 tblsp oil
300 grams red kidney beans, rinsed, drained and lightly mashed
1 red chilli, deseeded and finely chopped
1 tsp mashed garlic
1 tsp ground cumin
1/4 cup freshly chopped coriander
salt and pepper to season
Tortillas
5-6 lettuce leaves, shredded
2 tomatoes, sliced
1 avocado, peeled and sliced
1/4 cup sour cream
Increasingly we look around the world for food ideas and these easy and mouth-watering chicken burgers take us "South of the Border" for a dish that's sure to appeal to all ages
Method
1. Panfry onion, chilli and garlic in the oil until tender, but not brown. Stir in the cumin and cook for 1 minute.
2. In a bowl, combine cooked onion mixture, minced chicken, mashed kidney beans, coriander, season with salt and pepper, mix well.
3. With wet hands, mould into 6 even-sized patties.
4. Cook over a moderate heat on a greased BBQ plate or in a frying pan for 4-5 minutes each side until the burgers are golden and cooked through.
5. Serve the burgers on warm tortillas with shredded lettuce, sliced tomatoes and avocado with a little sour cream.
