Conor's 'Thank You' Finest Burgers

Reading has never come easily to Conor, but his mum always supported him. Instead of making him stare at a book, she’d suggest they have fun cooking together. Little did he know, she was getting him to practice by reading the recipe. Now Conor’s almost finished school, he’s cooking their favourite Mexican-inspired burgers, on his own, as a way of saying thanks.

 

Conors-burgers-dyslexia-friendly-recipe-card.pdf

 

 

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

  1. To make the guacamole, destone the avocado and spoon the flesh into a bowl. Mash with a fork and stir through the coriander and lime juice: set aside. 

  2. To make the pico de gallo, stir the ingredients together in a medium bowl. Season; set aside for 20 mins for the flavours to develop. 

  3. Preheat the oven to gas 6, 200°C, fan 180°C. To cook the burgers, heat a large griddle or frying pan over a high heat, then reduce heat to medium. Place the burgers in the pan and use a spatula to lightly press them down to make full contact. Cook the burgers for 5-6 mins before carefully flipping over and pressing down again with the spatula, then cooking for a further 5-6 mins.

  4. Once cooked, transfer the burgers to a baking tray. Top the burgers with cheese and put them in the oven to melt the cheese. Carefully wipe the pan clean with kitchen paper and place the burger buns, cut side down, in the pan for 1 min to lightly toast.

  5. Transfer the bun bases to plates and top each with a lettuce leaf, a spoonful of guacamole, a cheeseburger, 1 tbsp sliced jalapeños, 4-5 tortilla chips, then 1 heaped tbsp of the pico de gallo. Top with the bun lids to serve.

Ingredients

For the burger:

For the guacamole:

For the pico de gallo:

  • 4 medium vine tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 2 tbsp sliced green jalapeños in brine, drained and chopped
  • 3 tbsp chopped coriander leaves
  • 1 lime, juiced

Shop ingredients

Ingredients

For the burger:

For the guacamole:

For the pico de gallo:

  • 4 medium vine tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 2 tbsp sliced green jalapeños in brine, drained and chopped
  • 3 tbsp chopped coriander leaves
  • 1 lime, juiced

Shop ingredients Shop ingredients

Preparation

  1. To make the guacamole, destone the avocado and spoon the flesh into a bowl. Mash with a fork and stir through the coriander and lime juice: set aside. 

  2. To make the pico de gallo, stir the ingredients together in a medium bowl. Season; set aside for 20 mins for the flavours to develop. 

  3. Preheat the oven to gas 6, 200°C, fan 180°C. To cook the burgers, heat a large griddle or frying pan over a high heat, then reduce heat to medium. Place the burgers in the pan and use a spatula to lightly press them down to make full contact. Cook the burgers for 5-6 mins before carefully flipping over and pressing down again with the spatula, then cooking for a further 5-6 mins.

  4. Once cooked, transfer the burgers to a baking tray. Top the burgers with cheese and put them in the oven to melt the cheese. Carefully wipe the pan clean with kitchen paper and place the burger buns, cut side down, in the pan for 1 min to lightly toast.

  5. Transfer the bun bases to plates and top each with a lettuce leaf, a spoonful of guacamole, a cheeseburger, 1 tbsp sliced jalapeños, 4-5 tortilla chips, then 1 heaped tbsp of the pico de gallo. Top with the bun lids to serve.