These spicy burgers sure do hit the spot. Made in collaboration with Sainsbury's for the bank holiday weekend, enjoy!
400g beef mince
2 cloves of garlic, crushed
300g courgette, coarsely grated
1 medium onion, finely diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp smoked paprika
1/4 tsp black pepper
1 tsp sea salt, to taste
125g coconut yogurt
1 tsp tahini
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp lime juice
1/2 tsp sea salt
4 burger buns
1 large avocado, sliced
200g red cabbage, shredded
1/2 lime, juiced
lettuce leaves, torn
Using a cheesecloth or clean tea towel, squeeze the courgette until you remove as much moisture possible. It’s easier if you squeeze it out in small batches.
Preheat a barbecue or grill to medium-high. In a large bowl, mix together all the ingredients for the burger until well combined, season with salt and pepper to taste.
Divide the burger mix into 4, roll into a ball then flatten into a burger shape
Cook the burgers for 12-15 minutes, turning occasionally, until cooked through.
Meanwhile, combine the spicy crema ingredients together and brush on the cut side of the top of the burger buns
Toss the shredded red cabbage with the lime juice in a bowl and set
Slice the buns in half and toast cut-side down on the barbecue, or place cut-side up under the grill, for 1 minute until lightly toasted
Put the burgers on the grilled bun bases and top each with the avocado, red cabbage, lettuce.