South American-style beef burgers recipe
A quick red onion pickle, coriander salsa and a fried egg make this vibrant South American-style burger recipe stand out from the crowd. Cook them on the barbecue in summer, or on a griddle pan at any time of year.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 633 calories / serving
Ingredients
- 1 small red onion, ½ sliced into thin rounds, ½ finely chopped
- 3 tbsp red wine vinegar
- 1 green chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 20g fresh coriander, finely chopped
- 3 tbsp olive oil
- Tesco Finest 4 British beef steak burgers
- 4 brioche burger buns, sliced in half
- 4 free-range eggs
- 150ml reduced fat soured cream
- 1 tsp smoked paprika
Each serving contains
- Energy
- 2645kJ 633.0kcal
- Fat
- 35g
- Saturates
- 12g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 37.6gProtein 40.5gFibre 4.2g
Method
- Put the rounds of red onion in a small bowl, cover with cold water and 1 tbsp red wine vinegar, then set aside. In a separate bowl, mix together the finely chopped onion, chilli, garlic, coriander, 2 tbsp olive oil and the remaining vinegar; season with pepper.
- Cook the burgers to pack instructions, then leave to rest for 1 min. Toast the burger buns, cut-side down, for 1 min.
- Meanwhile, when the burgers are almost cooked, heat the remaining 1 tbsp oil in a large frying pan over a medium heat. Fry the eggs for 3-4 mins or until the whites are set but the yolks are still runny.
- Mix the soured cream with the paprika; season. Drain and pat dry the onions. Spread a layer of the paprika soured cream over the bottom halves of the buns, top with a few onion rounds, the burgers, more onion rounds, a fried egg and some of the herb salsa. Add a twist of black pepper and sandwich with the bun tops.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
