Mexican Beef and Bean Burgers

These delicious burgers will send you loco- without having to go to Acapulco!!!
So tasty, so easy and so good for you- it's time to seranade your taste buds with some Mexican magic!!!

- 500g beef (minced)
- 1 teaspoon cumin seeds (ground)
- 1 large red onion (finely diced)
- 1 red pepper (finely diced)
- 1 red/green chilli (finely diced)
- 1 egg
- 50g breadcrumbs
- 1 can red kidney beans
- salt and pepper to taste

In a large mixing bowl, combine beef, cumin, onions, peppers and chilli and breadcrumbs, add the egg to bind the ingredients. Then add the kidney beans and salt and pepper. Shape the mixture into burgers, about the size of your palm- or whatever size you like!!
Heat a little olive oil in a frying pan and cook the burgers for 3-4 minutes on one side and then flip the burgers and cook for another 3-4 minutes.
For an even more healthy version you can cook these burgers in the oven, or on the bbq, for about 20 minutes, (10 minutes on both sides) at a medium heat setting.
These burgers are delicious served with rice, wholemeal baps, or tortilla wraps.

I love to serve these burgers with my Mexican style basmati rice:

- 2 cups basmati rice
- 4 cups cold water
- 1 red onion (finely diced)
- 2 tomatoes (finely diced)
- 1 red chilli (finely diced)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- salt and black pepper

Cook the rice with the cold water on a high heat until the water boils, it's important to keep the lid on the pan to keep all the moisture in. Reduce heat after about 5 minutes. Leave on a low heat with the lid on for a further 3-4 minutes. Turn off heat and add onion, tomatoes, chilli, lime juice, olive oil and salt and pepper. Stir all the ingredients together and leave for another 2-3 minutes to allow the rice absorb all the flavours.