Mexican Burger

By Market Magazine


0 from 0 votes




Cooking Time




  • 500 g 500 lean beef mince

  • 5 5 eggs

  • 1 medium 1 red onion, finely chopped

  • 1 Tbsp 1 Taco spice mix (salt reduced)

  • 1/4 cup 1/4 Mexican salsa, extra to serve

  • 1/2 cup 1/2 dried breadcrumbs

  • 1 1 bunch coriander, chopped

  • Olive oil, for frying

  • 1 large 1 tomato, seeded, finely chopped

  • 1 1 lime, juiced

  • 1 1 avocado

  • 4 4 seeded bread rolls, split and toasted

  • Chipotle aioli, to serve (optional)

  • 1 1 baby cos lettuce, leaves separated


  • Place mince into bowl. Add 1 egg, half onion, spice mix, salsa, breadcrumbs and ¾ of coriander. Mix well. Divide mixture into four equal portions. Form into 10cm round patties.
  • Cook burgers on medium-low heat with 2 Tbsp oil on grill plate or frying pan for about 8-10 minutes each side or until cooked through.
  • Meanwhile, combine remaining onion and coriander, tomato and half of lime juice in bowl and set aside. Coarsely mash avocado with remaining lime juice.
  • In separate large, non-stick frying pan, heat oil and cook eggs in lightly greased egg rings until cooked to your liking. Remove from pan.
  • Spread bread rolls with aioli (if using), top with lettuce, beef patty, mashed avocado, extra salsa and egg. Sprinkle with Mexican salsa. Top with bread roll tops and serve.

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