Tex-Mex Burger

What makes a good burger patty? Two things: good quality beef and salt. No frills - just all beef  flavor. Match it with some Mexican flavors or create your own fixings.

Serves 4 Prep Time 10 minutes Cooking Time 15 minutes

For the cilantro-lime mayo
1/2 cup mayonnaise
1 tablespoon chopped cilantro
1 teaspoon lime juice
1/2 teaspoon lime zest
salt, black pepper, and chili pepper to taste

600 grams ground brisket
1 teaspoon salt
2 tablespoons cooking oil
4 thin slices Cheddar, Swiss, or any melting cheese
4 hamburger buns, split
4 lettuce leaves
1/3 cup store-bought salsa
french fries, to serve (optional) (Click here for French fries recipes)

1  Make the cilantro-lime mayo: Combine all the ingredients in a bowl and season to taste with salt, black pepper, and chili pepper. Refrigerate until ready to use.

2  Make the burger patties: In a bowl, combine ground brisket and salt. Divide equally into four. Roll into a ball then flatten into patties.

3  Heat oil in a cast-iron pan or griddle. Fry the patties, flipping only once. For medium well burgers, cook for 6 minutes on each side. Top patties with cheese in the final minute of cooking to melt. Transfer to a plate.

4  Wipe the skillet with paper towels then toast the buns cut-side down, for 1 to 2 minutes, until warm and lightly golden.

5  Spread cilantro-lime mayo on the insides of the bun. Place lettuce and the patties on the bread. Top with salsa. Serve with french fries, if desired.

Photography by Patrick Martires | Recipe & Styling by Rachelle Santos | Props from Saizen and Living Well