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Nacho Burger with Charred Corn and Pineapple Salsa

Tex-Mex and burgers—now that’s a killer combo! Bursting with interesting colour, flavour, and texture contrasts, this delicious burger looks great and tastes even better.

Nacho Burger with Charred Corn and Pineapple Salsa – Recipe
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Beef Patty

  • Beef mince 1.0 kg
  • Ground cumin 5.0 g
  • Ground coriander 5.0 g
  • Slices American cheese 10.0 x

Salsa

  • Cobs corn 2.0 x
  • Pineapple cheeks 400.0 g
  • ¼ Bunch coriander, chopped

Sauce

To Assemble

  • Avocadoes, roughly mashed 4.0 x
  • Red Onion, finely chopped 1.0 x
  • Burger buns 10.0 x
  • Iceberg lettuce leaves, shredded 10.0 x
  • Tortilla chips 200.0 g

To Serve

  • Lime Wedges, To Serve

Preparation

  1. Beef Patty

    • Place the mince in a large bowl with the spices. Season and use your hands to combine. Shape into 10 patties, cover, and refrigerate for 30 minutes. 
    • Heat a grill or hot plate over medium-high heat. Cook burger patties until well browned and just cooked. Place a slice of cheese on each patty and cook for another minute until melted. Remove and keep warm.

  2. Salsa

    • Heat a grill plate to high. Brush the corn and pineapple cheeks with oil and place on the grill. Cook until well charred. Remove from grill.
    • Remove the kernels from the corn cobs and roughly chop the pineapple. Cool, then fold through the coriander and set aside.

  3. Sauce

    • Mix KNORR Mexican Chunky Salsa Mild GF with HELLMANN’S Real Mayonnaise until fully combined.

  4. To Assemble

    • Mash avocado with red onion and season as needed.
    • Split the burger buns and lightly toast them.
    • Spread both sides of each bun with the prepared sauce. Top with lettuce, tortilla chips, tomato, a beef patty, mashed avocado, and salsa.

  5. To Serve

    • Serve with lime wedges, and accompany with jalapeno poppers.