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Kilnford Farm Shop > Latest News > News > Mexican Red Mole Burger with Chunky Classic Guacamole

Prep. time: 45 mins

Cooking Time: 30 mins

Serves: 8

Ingredients:

1kg Steak Mince

4 Chillies

2 plum Tomato’s

1 Onion

2 Garlic Cloves

3 tbsp Blanched Almonds

2 tbsp Raisins 1 tbsp Dried Oregano

1 tbsp Ground Cumin

1/2 tbsp Ground Cinnamon

10g Dark Chocolate

1tbsp Chopped Coriander

Classic Guacamole

Ingredients:

½ a small red onion

1-2 fresh red chillies

3 ripe avocados

1 bunch of fresh coriander

6 ripe cherry tomatoes

2 limes

extra virgin olive oil

Mexican Red Mole Burger with Chunky Classic Guacamole

Method:

Halve the chillies, pull out the seeds and discard.
Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender.
Heat a frying pan and tip in the tomato. Cook for 5 mins, until the tomato skins start to blister and turn brown. Add to the blender. Heat the oil in the same frying pan and cook the onion, garlic and almonds for 5 mins.
Stir in the raisins, oregano, cumin and cinnamon, then cook for a further 2 mins until the onion has softened, the almonds are golden and the raisins have puffed up. Tip into the blender.
Pour the mixture back into the pan, stir in the chocolate and let it simmer for 20 mins or until the liquid has evaporated.
Let the mixture cool before mixing through the mince along with the bread crumbs.
Then shape into 8 burgers. For best results make the day before needed.

Classic Guacamole

Method:

Peel the onion and deseed 1 chili, then roughly chop.
De-stone the avocados and scoop the flesh onto the board.
Start chopping it all together until fine and well combined.
Pick the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.
Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.

Chef’s Tip (Tony Budde):

Serve the burger with flat leaf lettuce on a toasted bun along with sliced beef tomato, lots of guacamole on top of the burger and if you want exam warmth some sliced jalapenos on top.

A winner of various awards which include:

Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17

Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow

I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.