Mexican Burgers

Recipe & image taken from http://www.slimmingeats.com

Serves 2 (2 burgers per person)

Extra Easy – 1 HEa and 2.5 syns per serving

450g of extra lean beef mince

half a small red pepper, finely chopped

1 jalapeno, seeds removed

1 small onion

2 cloves of garlic, crushed

2 tablespoons of tomato paste

2 handfuls of fresh coriander

1 teaspoon of cumin

1 teaspoon of paprika

few splashes of tabasco sauce

salt and pepper to season

Frylight or Pam spray

2x42g of reduced fat cheese (2xHEa’s)

fat free natural yoghurt

56g of Avocado, sliced (5.5 syns)

Add the onion, jalapeno and red pepper to a mini food processor and do a few spins of the blade until finely chopped

Spray a frying pan over a medium high heat with some Frylight.

Add the onion, pepper and jalapeno and cook for a couple of minutes to soften. Remove and set aside to cool.

Add the garlic and coriander to the mini food processor and  again do a couple of spins of the blade until chopped.

Add in the mince and chop until the meat is smooth.

Transfer to a large bowl, along with the softened onion, jalapeno and red pepper. Add the paprika, cumin and tabasco sauce, season with salt and pepper and mix together well.

Then form into 4 equal size patties, and refrigerate to firm up.

When you are ready to cook the burgers, Preheat oven to 200c or 400f

Spray a frying pan with some frylight or Pam Spray, and lightly brown the burgers on each side till golden.

Place on a baking tray

Top each burger with the cheese and then place in the oven until cheese on top is melted and burgers are cooked through (approx 15 mins).

Top each burger with some avocado slices or guacamole and a dollop of fat free yoghurt and garnish with a piece of fresh coriander

Serve with Mexican rice and salad.