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These mini burgers will impress even the harshest of critics. Made with the help of Olivado oils, these tasty morsels won't last long!
Patties:
600g / 1.3lbs lean beef mince
1 egg, lightly beaten
1 clove garlic, crushed
1 medium onion, grated or finely chopped
¾ cup red kidney beans, rinsed and drained
2 tablespoons tomato paste
½ cup fresh oregano, chopped (or 3 teaspoons dried)
2 teaspoons mild smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ cup Parmesan, grated
Avocado oil with garlic (to cook the patties)
Avocado Cream:
1 avocado, mashed
½ cup sour cream
Juice and zest of 1 lime
To serve:
8-12 medium sized potatoes, choose round, even-sized
Handful of baby cress
Sliced tomatoes
8-12 small bamboo skewers
- Preheat your oven to 180°c / 355°F and bake the potatoes.
- While they’re baking, assemble the patties and avocado cream for the filling.
Patties:
- Place all the patty ingredients in a bowl, season and combine. Shape into small patties. Cover and refrigerate for 15 minutes.
- Preheat a frying pan to a medium heat.
- Drizzle a little Avocado oil with garlic into a pan and cook the patties over a low heat until cooked through, turning once to brown both sides evenly.
Avocado cream:
Combine all the ingredients and season as required. You can add more lime juice to taste.
To assemble:
Cut the warm cooked potato in half lengthwise – like you’re creating a slider but a potato version. Hollow out the potato slightly so you can stack in your ingredients. Spoon in avocado cream on one half of the spud and place a slice of tomato followed by a patty and a few baby cress leaves. Spread a little more avocado cream on the top half and join the two halves of the potato together. Press down gently and poke in a skewer to secure it. Serve immediately.
Ingredients
Patties:
600g / 1.3lbs lean beef mince
1 egg, lightly beaten
1 clove garlic, crushed
1 medium onion, grated or finely chopped
¾ cup red kidney beans, rinsed and drained
2 tablespoons tomato paste
½ cup fresh oregano, chopped (or 3 teaspoons dried)
2 teaspoons mild smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ cup Parmesan, grated
Avocado oil with garlic (to cook the patties)
Avocado Cream:
1 avocado, mashed
½ cup sour cream
Juice and zest of 1 lime
To serve:
8-12 medium sized potatoes, choose round, even-sized
Handful of baby cress
Sliced tomatoes
8-12 small bamboo skewers
Directions
- Preheat your oven to 180°c / 355°F and bake the potatoes.
- While they’re baking, assemble the patties and avocado cream for the filling.
Patties:
- Place all the patty ingredients in a bowl, season and combine. Shape into small patties. Cover and refrigerate for 15 minutes.
- Preheat a frying pan to a medium heat.
- Drizzle a little Avocado oil with garlic into a pan and cook the patties over a low heat until cooked through, turning once to brown both sides evenly.
Avocado cream:
Combine all the ingredients and season as required. You can add more lime juice to taste.
To assemble:
Cut the warm cooked potato in half lengthwise – like you’re creating a slider but a potato version. Hollow out the potato slightly so you can stack in your ingredients. Spoon in avocado cream on one half of the spud and place a slice of tomato followed by a patty and a few baby cress leaves. Spread a little more avocado cream on the top half and join the two halves of the potato together. Press down gently and poke in a skewer to secure it. Serve immediately.
