Bunless Mexican Burgers

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

Cuisine: Mexican

Keyword: Bunless Mexican Burgers, Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG

Servings: 4

500 g kumara cut into thin wedges
1 Tbsp olive oil
20 g packet fajita or Mexican spice mix
1 small onion grated and squeezed
400 g lean beef mince
400 g can red kidney beans in spring water, rinsed, drained and roughly mashed
2 cloves garlic grated
2 medium tomatoes sliced
225 g can sliced beetroot drained
2 cups baby rocket
⅓ cup tomato salsa to serve (optional)

Preheat oven to 210°C. Line a large baking tray with baking paper.
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.
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.
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.
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.

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