Mexican Beef & Bean Burger

• 4 St Pierre Brioche Burger Buns
• 1 tsp chipotle paste
• 2 tbsp mayonnaise
• 4 slices Applewood smoked cheddar
• Rocket leaves
• 4 tsp salsa
• Tortilla Chips
• Fresh red or green chili, sliced (optional)

For the burgers:

• 14 oz can kidney beans, drained and rinsed
• 10.5 oz minced beef
• 3 scallions, chopped
• 1 lime, zested then cut into wedges
• 2 tsp paprika
• Good pinch chili powder (optional)
• Good pinch salt and black pepper

1. First make the burgers. Slightly crush the kidney beans using a fork then tip into a bowl with the minced beef, spring onions, lime zest, paprika and chili powder (if using). Season with a pinch of salt and pepper and mix well with clean hands. Divide into 4 and form into patties
2. Cook the burgers in a little oil in a frying pan or on the BBQ. Don’t have the heat too high or they will burn. Meanwhile, mix together the chipotle paste and mayonnaise in a small bowl
3. When the burgers are cooked through, add a slice of cheese to each, turn off the heat and allow the cheese to melt slightly from the heat of the burgers while they rest. Lightly toast or BBQ the inside of the buns
4. Spread the chipotle mayo over the base of the buns, then add the rocket. Place a cheesy burger onto each then add a dollop of salsa, some tortilla chips and sliced chilies, then pop on the lids. Serve with the lime wedges on the side for squeezing over

Bon appétit!