MEXICAN-STYLE BURGER
Serves two
- 2 EMH beef cheese burger patties
- 2 larger lettuce leaves
- 1 large fresh pickled cucumber
- 1 beefsteak tomato
- a handful of cheese tortilla chips
- 2 burger buns
- butter
sauce:
- 1 very large onion
- 5-6 garlic cloves
- 2 jalapeno peppers
- 4-5 larger cherry tomatoes
- salt
- cold-pressed olive oil
Prepare the sauce. Peel and slice the onion, place on a lined baking tray. Pierce the peppers a couple of times with a fork (to prevent them from bursting in the oven), add unpeeled garlic cloves and cherry tomatoes. Drizzle everything with olive oil and season with salt. Roast at 180 C for 30-40 minutes until the vegetables are soft. If they start to brown too much, cover with foil. Remove from the oven, cool slightly and blitz with a hand blender, leaving the sauce slightly chunky. Slice the cucumber and tomato.
Toast the burger buns in a pan, spread with butter and keep warm. Cook the cheese patties. Fold a lettuce leaf onto the bottom bun, place the cucumber and tomato slices on top. Then the patty, a generous spoonful of sauce, tortilla chips and the top bun. Serve immediately!
