[Burger recipe] Build Your Own Tex-Mex Burgers

 

I have a new found love. A love for all things round and patty shape. The best thing is that you can make them out of almost any meat and vegetables and pulses too! (Watch this space for a spicy bean burger recipe soon...)

My love for burgers started with an attemp to make a healthier option out of turkey mince. It's now one of our go to recipes in the summer months. The inspiration behind these burgers however was a little different.

Mr KG and I have lots of couple friends (or friends in couples), most of which have begun moving in together and luckily for us inviting us round for dinner. This weekend we're returning the favour.

I wanted to cook something classic, that everyone loves, but also offered the chance for each individual to customise their meal. Many people these days have specific dietary requirements. Out of just the four of us one is lactose intolerant, one is vegetarian and one doesn't eat onions. So, I came up with a simple yet tasty burger which everyone could eat!


Alongside a basket of sesame buns and juicy beef burgers we served the following:

• Sliced beef tomato
• Sliced green jalapeños 
• Cajun mayonnaise (2 heaped tbsp mayonnaise mixed with 1 tsp paprika and 1 tsp cayenne pepper)
• BBQ sauce (Jack Daniels)
• Gherkins
• Lettuce 
• Mexican spiced cheese slices
• Monetary jack cheese slices

By giving our guests lots of options they could build their own Tex-Mex Burger! 

Slow Cooked Beef Tacos

I am a big fan of spice and usually this shows in my cooking in the form of India food. I even have my own mix of spices in a jar labelled "Emma's Garam Masala" in my cupboard much to my friends and family's amusement!

However, last year I began experimenting with other spicy food. I'd always dismissed Mexican food - unfortunately in England its very homogenised, whether you're eating at one of the many chain restaurants or cooking from a ready-made Mexican-sounding spice mix, the taste just isn't as vibrant as the packaging and branding would lead you to believe! But quite frankly it all tastes the same!

So, this time last year I took on Mexican food head on in a fiesta themed dinner party as part of "come dine with my course mates". Ever since I have been playing with spice.

This dish is one of my family's favourites!

(You should have seen them gobble these down on bonfire night!)

Although there are very few spices, they work perfectly together to give a depth of flavour! It may also seem like an odd addition but I promise you, cumin really is the star of this dish!

Beef Chilli

Any students out there in need of a winter warmer? Then this chilli is for you! If you like it hot, turn up the heat and add more chilli, if you like it cool, why not serve with a dollop of sour cream?

You may notice that the recipe does not include kidney beans, and that instead I used borlotti beans. Personally I think these make the chilli even tastier and now I've started using them I certainly won't be going back!

After being blown away by just how delicious they were (and in anticipation of writing this post) I thought I'd do a little bit of research about them, and I found out that they are actually a variety of kidney bean! Who would've thought!!!

Their flavour is nutty and they have a creamy texture. Apparently they are more commonly used in Italian and Portuguese cusine, but they worked perfectly in this chilli!

Of course I won't be offended if you go back to the standard kidney bean! 

My favourite thing about this recipe however is not just how delicious the beans make it, but how versatile it is. I've already made suggestions for turning up (or down) the heat, but it can also be served in a variety of ways.

This Guy Fawkes Night a made dinner for my mum, dad, sister, boyfriend and house mate, and served this chilli inside warmed taco shells! I've never seen plates left so clean!!! Last night I served it with fluffy white rice, but tonight I will be having it with a jacket potato and salad!

Bear in mind if you are someone who lives on your own this will serve two. It's a brilliant dish for batch cooking and you can either leave some for the next day, alternatively it freezes really well.

Here's the recipe...