Recipe: The Mexican Burger
The Mexican Burger: a home-baked, fluffy and sweet cornbread bun encasing a bed of smoky and spiced black beans cooked in ham stock. On top sits slow-cooked, melt in the mouth, chilli brisket of beef topped with crunchy salty corn chips, fresh, tangy, chunky guacamole and a dollop of cooling sour cream. Served up with a side of sweet, spicy and crunchy corn.
We’re on a quest to find the internet’s ultimate burger and this suggestion came from top YouTuber and seriously handsome human being, Jim Chapman.
- 1 small red onion (salsa)
- 200 g fine cornmeal (cornbread bun)
- 7 g dried yeast (cornbread bun)
- 180 ml warm water (cornbread bun)
- 2 eggs (cornbread bun)
- 1 large onion (slow-cooked beef)
- 3 tbsp milk (cornbread bun)
- 1 large knob butter, softened (cornbread bun)
- 1 bunch parsley, chopped (refried beans)
- 4 cloves garlic (slow-cooked beef)
- 2 salad tomatoes (salsa)
- 1 tsp ground cumin (slow-cooked beef)
- 1 tsp salt (slow-cooked beef)
- 1 lime (guacamole)
- 2 tsp chilli powder (slow-cooked beef)
- 1 tsp paprika (slow-cooked beef)
- 2 sprigs fresh coriander (guacamole)
- 250 g strong white flour (cornbread bun)
- 1 onion (refried beans)
- 300 g dried black beans (refried beans)
- 500 ml beef stock (slow-cooked beef)
- 1 chunk ham (refried beans)
- 1 clove garlic (guacamole)
- 2 ripe avocados (guacamole)
- 110 g honey (cornbread bun)
- 1/2 red chilli (salsa)
- 1 clove garlic (refried beans)
- 2 salad tomatoes (guacamole)
- 1 bunch fresh coriander (salsa)
- 1 small tin sweetcorn (salsa)
- 1 tbsp ground cumin (refried beans)
- 1 shot oil (refried beans)
- 1 squeeze tomato puree (refried beans)
- 1 pinch salt (cornbread bun)
- 1 tbsp brown sugar (slow-cooked beef)
- 1 kg beef, brisket, chuck or shank (slow-cooked beef)
Soak The Beans
Soak the dried black beans in a saucepan of cold water overnight.
Simmer The Ham
Soak the ham joint in a saucepan of cold water for an hour, then refresh the water and bring to a boil.
Simmer gently for 40 minutes, then scoop out the ham and cut it into bean-sized pieces.
Cook The Beans
Peel and dice the onion and fry in a shot of oil in a pan for 5 minutes to soften before adding the garlic to fry alongside too.
Drain the soaked beans and add to the fried onions with the bay leaves, enough ham stock to cover them and a handful of the chopped up ham.
Simmer the beans gently for 2 hours, stirring occasionally and topping up the water a little if required.
Mash The Beans
Mash the bean mixture slightly until you have a consistency that will hold it’s form in a burger.
Leave to one side for the flavours to mingle before reheating to serve and finishing with finely chopped parsley.
Make The Bread Dough
Dissolve the yeast in a jug with the warm water and milk and leave for 5 minute to activate.
Add the flour, salt, cornmeal, eggs and honey to a mixing bowl with dough hook and start to mix.
Pour the yeasty water in a bit at a time until you have a dough, it will be fairly sticky.
Knead And Prove
Knead for 6-8 minutes to create an elastic dough, it should be quite sticky.
Cover the bowl with a clean tea towel and leave to prove in a warm room for 1-2 hours until it’s doubled in size.
Knock the dough back and roll into 6-8 buns, remember they will double in size.
Lay them on a floured tray, leaving plenty of space between them.
Cover again in a clean tea towel and leave to prove once more for an hour.
Bake The Bread
Preheat an oven to 190°C.
Bake the risen buns for 15 minutes until they are golden and sound hollow when tapped from beneath.
Cool on a wire rack.
Sear The Beef
Peel and chop the onions and garlic and fry in a big pan with a shot of oil for a few minutes to start to colour them.
Seal the beef joint in another hot pan with a shot of oil for a couple of minutes on each side.
Cook The Beef
Add the spices, salt and sugar, then the stock, before submerging the joint into the onion mix.
Put a lid on the pan and cook very gently for 4-6 hours… a slow-cooker is best.
Spoon the joint out of the liquid and pull into threads.
stir in some of the cooking liquid to keep it moist and warm until required.
Make The Salsa
Drain the sweetcorn from the tin and de-seed the chilli and tomato before dicing.
Peel and dice the red onion as finely as possible and chop the cilantro.
Toss all the ingredients together in a mixing bowl with a pinch of salt and pepper.
Make The Guacamole
De-stone the avocados and roughly hack them up in a bowl.
Squeeze the juice form the lime into the avocado and grate half the clove of garlic in too.
De-seed the tomatoes and chop those as fine as possible along with the cilantro leaves.
Mix it all together and season well with salt and pepper.
Assemble Your Burger
Slice a cornbread bun in half and reheat the finished beans.
Spoon some refried beans onto the base of the cornbread bun.
Mold the pulled slow-cooked beef into a pattie shape and sit it on top of the beans.
Dollop on some guacamole and garnish with a few optional slices of red chilli.
Top with the other half of the cornbread bun and serve with the sweetcorn salsa and sour cream on the side.
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