South American-style beef burgers recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 633 calories / serving
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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.

  1. 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.
  2. Cook the burgers to pack instructions, then leave to rest for 1 min. Toast the burger buns, cut-side down, for 1 min.
  3. 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.
  4. 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.

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  • 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
  • Energy 2645kj 633kcal 32%
  • Fat 35g 50%
  • Saturates 12g 62%
  • Sugars 7g 8%
  • Salt 1.8g 31%

of the reference intake
Carbohydrate 37.6g Protein 40.5g Fibre 4.2g

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