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Nacho Burger with Charred Corn and Pineapple Salsa

Nacho Burger with Charred Corn and Pineapple Salsa – Recipe

Tex-Mex and burgers—now that’s a killer combo! Bursting with interesting colour, flavour, and texture contrasts, this delicious burger looks great and tastes even better.

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Ingredients per serve

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What you need

Tex-Mex and burgers—now that’s a killer combo! Bursting with interesting colour, flavour, and texture contrasts, this delicious burger looks great and tastes even better.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Patty

    • In a large bowl, combine the beef mince, cumin, and coriander.
    • Season and use your hands to mix together.
    • Shape into even patties, cover, and refrigerate for 30 minutes.
    • Heat a chargrill or hot plate to medium high. Cook patties until well browned and just cooked.
    • Add a slice of cheese at the last minute of cooking to melt slightly. Set aside and keep warm.

  3. Salsa

    • Heat a chargrill or hot plate to high. Brush the corn and pineapple with oil. Grill until well charred.
    • Remove the kernels from the corn cobs. Roughly chop the pineapple.
    • Allow to cool, then fold through the chopped coriander. Set aside.

  4. Sauce

    • Combine KNORR Mexican Chunky Salsa Mild and HELLMANN'S Real Mayonnaise.

  5. To Assemble and Serve

    • Combine mashed avocado and chopped red onions. Season.
    • Lightly toast the burger buns. Spread each half with the sauce.
    • Start layering with lettuce on a bottom bun, then tortilla chips, tomatoes, patty, avocado, salsa, and top half of bun.
    • Serving suggestion: Accompany with lime wedges and jalapeño poppers.
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