Yield: 1 servings
|1||Red chilli; halved, de-seeded|
|; and sliced finely|
|1||Green chilli; halved, de-seeded|
|; and finely sliced|
|2||Cloves garlic; thinly sliced|
|2||Tomatoes; skinned, de-seeded|
|; and diced|
|25 grams||Capers; rinsed and chopped|
|100 millilitres||Olive oil; (3 1/2fl oz)|
|Salt and pepper|
|1||900 gram rib eye; including fat,|
|; minced (2lb)|
|½ teaspoon||Cayenne pepper|
|½ teaspoon||Ground coriander|
FOR THE SALSA
FOR THE SPICED BURGER
For the salsa: Mix all the ingredients for the salsa together leaving the avocado and tomato until last. Season with salt and pepper.
For the burgers: Mix the ground beef with the spices and form into 100g (4oz) balls. Form into small burgers and season with salt. Cook in a hot frying pan until slightly pink. Cut two circular croutons slightly larger than the burgers and fry in a little oil and butter. Fry the quails eggs.
To serve: Place the burgers on the croutons with a quails egg on top of each one and dress with the salsa.
Converted by MC_Buster.
Per serving: 1337 Calories (kcal); 125g Total Fat; (81% calories from fat); 11g Protein; 54g Carbohydrate; 1mg Cholesterol; 860mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 1 Fruit; 24 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.