Chili Burgers with Cilantro and Scallions

 

Serves 4

• 7 oz/200 gr canned red kidney beans, drained and rinsed
• 1 lb/450 gr best ground steak
• 1-2 red chilies, such as jalapeno, seeded and chopped, or to taste
• 2-4 garlic cloves, crushed
• 6 scallions, chopped
• 1 tablespoon chopped fresh cilantro
• Salt and pepper

Salsa

• 3 ripe tomatoes, peeled and finely chopped
• 1 small ripe avocado, peeled, pitted, and mashed
• 4 scallions, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1 tablespoon chopped fresh cilantro

1. Place the kidney beans in a food processor and blend for 1 minute.
2. Add the ground steak, chilies, garlic, scallions, cilantro, and salt and pepper to the food processor and blend for an additional 2 minutes.
3. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.
4. Meanwhile, make the salsa, mix the tomatoes, avocado, scallions, chili, and cilantro together.
5. Place in a small bowl, cover, and let stand for at least 30 minutes to allow the flavors to develop.
6. Heat a nonstick skillet until hot.
7. When hot, add the burgers and cook over medium heat for 3-5 minutes on each side, until golden or until cooked to personal preference.
8. Heat 4 corn tortilla shells according to the package instructions, fill with shredded lettuce and grated carrot and then the burgers.
9. Top with the salsa and sour cream.

BON APPÉÉÉÉÉÉÉTIT