Chef Ray – Bunless Mexican Burgers

A delicious and healthy meal, that looks great to serve up for guests as well as your family.

From: Allstron, Darlene; 5pm Panic In (Apr 18) Healthy Food Guide

Serves 4

  • 500g kumara, cut into thin wedges
  • 1 tablespoon olive oil
  • 20g packet fajita or Mexican spice mix
  • 1 small onion, grated and squeezed
  • 400g lean beef mince
  • 400g can red kidney beans in spring water, rinsed, drained and roughly mashed
  • 2 cloves garlic, grated
  • 2 medium tomatoes, sliced
  • 225g can sliced beetroot, drained
  • 2 cups baby rocket
  • ⅓ cup tomato salsa, to serve (optional)
  1. Preheat oven to 210°C. Line a large baking tray with baking paper.
  2. In a bowl, combine kumara, olive oil and 3 teaspoons of the spice mix. Stir to coat. Transfer to the baking tray and arrange in a single layer. Bake for 20-25 minutes, tossing halfway through cooking, or until kumara is tender.
  3. Meanwhile, in the same bowl, place onion, mince, remaining spice mix, mashed kidney beans and garlic. Mix until thoroughly combined, using your hands if needed. Divide mixture into 4 portions and shape into 10cm patties.
  4. Spray a large non-stick frying pan with oil and set over a medium heat. Add the patties to the pan and reduce heat to low. Cook for 8-10 minutes, turning once, or until cooked through.
  5. Divide the kumara wedges among 4 plates and top with burger patties, tomato slices and beetroot. Top with rocket and serve with a little tomato salsa on the side.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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If you enjoyed this recipe here is one I published a couple of years ago:

Chef Ray: Spaghetti and Meatballs

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