If you do have the homemade guacamole; and I recommend you do as it is fabulous with the burger, this will bring the meal to 6 syns per portion even if you load up with the Slimming World Chips and have all of the burger trimmings including the green leaves, sliced tomato, red onions, pickled gherkins and if you like a fiery kick, jalopenos. I used my HEA for 30g Cheddar too.
The below makes two big burgers (think quarter pounder size) as well as two smaller, children's ones.
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| Naked Mexican Burgers with Guacamole (Slimming World Friendly) |
Here's how:
For the burgers:
- 700g lean steak mince (I use less than 5% fat)
- 1 large red onion
- 2 garlic cloves
- 1 tbsp tomato puree
- 1 tsp Ancho Chilli Paste (if you can't get this use Chipotle Paste instead)
- 1 tsp dried oregano
- 1/2 tsp dried coriander
- 1/2 tsp dried cumin
- 1/2 tsp dried cinnamon
- 1/2 tsp garlic granules
- Handful fresh chives
- Pinch salt and black pepper
- Fry Light
To load up the burgers:
- Rocket leaves (or iceberg lettuce if you prefer)
- 2 tomatoes, sliced
- Pickled gherkins
- 1 red onion, sliced
- 1/4 jar of jalopenos
- Cheddar or burger cheese
For the guacamole:
- 1 avocado
- 1 tomato
- 1 red onion
- 1 lime
- Coriander leaves
- 2 chillies
- Pinch of sea salt
- 1 garlic clove
Begin my making the burger patties. In a large bowl place the steak mince and add all of the herbs and spices, Ancho Chilli Paste or Chipotle Paste and tomato puree.
Now roughly chop the onion and add to the mix, and peel and mince the garlic and add too. I snip the chives into the patty mix personally using kitchen scissors, but you can cut with a knife otherwise.
Now using your hands, work the meat together a bit like you would a dough, ensuring that all of the ingredients get distributed throughout the meat.
Divide the meat into four burger patties of whichever size you prefer (you may wish to do x4 equal sized ones); and place onto a board or a plate. Take one at a time and work with your hands into a round, neat burger patty or of course you could use a burger press but I always use my hands.
Once all of the patties are made, now wash and dry your hands, then tightly seal each burger with cling wrap and place into the fridge for 30 minutes or longer. This really helps the burger to keep it's shape and prevent it from falling apart on the BBQ or under the grill.
In the meantime, to make the guacamole; slice the ripe avocado in half, you will know it's ripe from it feeling soft to the touch through the skin. If it's rock hard, it won't work well for guacamole. A trick for this, is to place into a brown paper bag with an apple which will speed up the ripening process.
Once halved, and the stone is removed, place the flesh into a mortar, then add the handful of coriander leaves, the pinch of sea salt (it's good to use sea salt as it is abrasive and helps to break down the flesh), mince in the garlic clove then roughly chop the tomato and red onion. Finally squeeze over the juice of one lime. Now use the pestle to grind up. I prefer a slightly chunky texture but if you prefer puree, you could of course use a blender, food processor or a Nutribullet.
When you are ready to cook the burgers, place the grill onto a medium heat. Remove the clingfilm from each burger and place under the grill for exactly 8 minutes with just 1 spray of Fry Light per burger on each side.
After 8 minutes, use tongs to turn the burgers over, and cook for a further 8 minutes. If you want melted cheese, add this for the last four minutes of cooking.
It's really important to rest these burgers for 4-5 minutes when they come out of the grill; as the juices will run and return to the meat and it will be tastier and more tender to eat than if you dig in straight away.
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| Naked Mexican Burgers with Guacamole (Slimming World Friendly) |
While they rest, load up the plate with some guacamole, the green leaves of your choice, tomatoes, gherkins, red onions, jalopenos and anything else you fancy. Enjoy!
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