NEW BURGER IDEAS
S O U T H A M E RI C A N - S T Y L E B E E F B U RG E RS Makes 4 Takes 30 mins Cost per serve £1.53 1 small red onion, Ω sliced into thin ÉèÂ Û Â »÷ ¨ÉÔÔ ã ÛÔ ô«Â ó«Â £ £  ¨«»»« Û Â Â »÷ ¨ÉÔÔ £ »« »Éó  »÷ ¨ÉÔÔ £ ¢ Û¨ É «   »÷ ¨ÉÔÔ ã ÛÔ É»«ó É«» c Û É &«Â Ûã ¢ Ûã ¸ è £ Û «É ¨ è £ èÂÛ Û»« «Â ¨ »¢ ££Û Á» ¨ »¢ ¢ ã ÛÉè Á ãÛÔ ÛÁɸ Ô Ô «¸
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 Û Ô ã Éô» Á«ö ãÉ£ 㨠㨠 »÷ 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. Each burger contains Energy
2646kJ 633kcal 32%
Fat
Saturates
35g 12g 50% 62%
Sugars
Salt
7g 8%
1.8g 31%
of the reference intake. See page 8. Carbohydrate 38g Protein 41g Fibre 4g
Helpful swap Simply mix some green chillies into this Tesco Finest Salsa Verde 180g, £1.50 (83p/100g), instead of making the salsa in step 1.
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