Burgers taken to a gourmet level!
Prep time:15 mins
Cook time:8 mins
- 500g beef mince
- 125g can Edgell Red Kidney Beans, drained
- 2 teaspoons Mexican seasoning
- ¼ cup Leggo’s Tomato Paste
- Lettuce leaves and half hamburger buns for serving
- 1 avocado, sliced
- ½ cup tomato salsa
Combine beef mince, drained Edgell Red Kidney Beans, Mexican seasoning and Leggo’s Tomato Paste. Shape the mixture in four large thick hamburgers. Grill or pan-fry the burgers until cooked, approximately 4 minutes on either side.
Arrange lettuce leaves onto burger bun halves, add cooked burgers and top with sliced avocado and tomato salsa.
Cook the burgers for 5-6 minutes on either side if well done is preferred.