Mexican Beef Burgers
|Corn on the cob||4|
|Stale white bread crumbs||2 Ounce (50 Grams Or 1 Cup)|
|Skimmed milk||90 Milliliter (6 Tablespoon)|
|Onion||1 Small, finely chopped|
|Ground cumin||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Chopped fresh coriander||45 Milliliter (3 Tablespoon)|
|Lean minced beef||2 Pound (900 Grams)|
|Reduced calorie mayonnaise||60 Milliliter (4 Tablespoon)|
|Iceberg lettuce/Other leaves such as frisee / webb's||1⁄2|
|Black pepper||To Taste|
|Corn chips||2 Cup (32 tbs) (1 Large Packet, To Serve)|
1. Cook the corn cobs in a large saucepan of boiling water for about 15 minutes.
2. Combine the breadcrumbs, skimmed milk, onion, cumin, cayenne, celery salt and fresh coriander together in a large bowl.
3. Add the beef and mix by hand until the mixture is evenly blended.
4. Divide the beef mixture into four portions and flatten between sheets of clear film.
5. Preheat a moderate grill and cook for about 10 minutes for medium or 15 minutes for well-done burgers.
6. Split and toast the buns, spread with mayonnaise and sandwich the burgers with the tomato slices, lettuce leaves and seasoning. Serve with corn chips and the corn on the cob.