Chilli con Carne Burgers.


How many Mexicans does it take to screw in a lightbulb?

Juan. (sorry)

You’ll be shaking your piñatas and whacking out your sombrero after this Mexican feast! Perfect for a fiesta or simply an evening in the sun – we can at least pretend we’re in Mexico and not boring old Blighty. **sigh**

My brother is the king of burgers, so I daren’t attempt the classic beef burger in his presence, but I think this is different enough for me to give a whirl. Everyone loves burgers, and everyone loves a chilli – and this is basically just a less-sloppy chilli in burger form.

So here we go!  This makes enough for 8 large burgers, and would be great on the barbie.




  • 1kg beef mince (don’t use extra-lean as you want the fat to keep the burgers moist and flavoursome)
  • 3 cloves of garlic, minced
  • 1 onion, finely chopped
  • 2 Tbsp. tomato purée
  • 1 egg, lightly beaten
  • 50g fresh white breadcrumbs (about 2 slices of bread whizzed in a processor)
  • 400g tin of drained kidney beans
  • 1 Tsp. cumin
  • 2 Tsp. coriander
  • 1 Tbsp. cocoa powder (use a good quality one to really bring add a little something something)
  • 2 chopped red chillies, or to taste
  • sea salt and black pepper
  • burger buns, to serve

Simple as!

Mix all the ingredients in a big bowl (except the burger buns, obviously!) until thoroughly combined. Hands are best for this if you don’t mind getting your fingers messy.



Shape into 8 burgers, or more or fewer depending on appetite. Place in the fridge for 30 minutes to firm up.

Heat the oven to 220 and cook for 8-12 minutes. You can do this on the hob but it’s far healthier in the oven as there’s no excess oil produced, plus they hold their shape much better.




Once the burgers are cooked, serve with toasted burger buns, a side salad and guacamole, recipe below!

  • 1 avocado
  • 5 or 6 cherry tomatoes, halved
  • sea salt and black pepper
  • sprinkling of dried red chillies
  • drizzle of lemon juice, from 1/2 a lemon

Mash up the avocado until smooth, then add the rest of the ingredients. No hay bronca! (No problem!)



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