Mexican Pork Burger With Avocado & Sour Cream
These are a little messy to eat but that’s half the fun. Pack the wraps generously with all the extras and have plenty of paper towels on hand.
Servings
4-6
Ingredients
- 2 tsp cumin seeds
- 500g pork mince
- 3 spring onions, finely chopped
- a handful of coriander, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp dried chilli flakes, or to taste
- sea salt and freshly ground black pepper
- a little olive oil, for drizzling
- To serve
- 4 large soft tortilla wraps, snugly wrapped in a foil parcel
- 4 tbsp sour cream
- 2 large ripe avocados, sliced
- 2 large vine tomatoes, sliced
- a handful of grated mature Cheddar
- a small bunch of coriander, chopped
- a few drops of hot chilli sauce, to taste
Method
- Toast the cumin seeds in a small frying pan over a medium heat for a minute on the hob, then tip into a mixing bowl. Add the pork mince, spring onions, coriander, garlic and chilli flakes, then season with salt and pepper. Mix thoroughly, then shape into eight equal balls, flattening each into a little burger.
- When you are ready to cook, fire up the barbecue ready for direct cooking. Pork mince tends to stick, so get the grill bars nice and hot and then give them a scrub with a wire brush so they are squeaky clean. Drizzle a little oil over each of the burgers and lay directly onto the grill bars over the fire and cook with the lid down for about five minutes. Test by raising a corner of one of the burgers. If it is stuck to the grill, leave for another minute. As it develops a delicious golden crust it will free itself from the grill. Turn the burgers and cook for a further five minutes, or until cooked through.
- Once the burgers are nearly cooked, put the foil parcel of tortillas onto the grill bars and allow the tortillas to warm through for a couple of minutes. To serve, spread a little sour cream over each tortilla, top with the avocado and tomato and sprinkle over the cheese. Add two mini burgers to each wrap and sprinkle over the coriander and hot sauce, if using. Wrap each up, tucking in the ends so the filling is secure, and eat while hot.
Foolproof BBQ by Genevieve Taylor (Quadrille, £12.99) Photography ©Jason Ingram
