Better than a takeaway burger

So my hubby asked for a takeaway for tea. Not a chance! But I decided to cook something that felt like a really naughty treat but in fact wasn't too bad. Homemade beef burgers with Mexican inspired accompaniments. I keep the burger itself pure though. I managed to get my hands on Aberdeen Angus beef so didn't want to mess with something so good. I don't even season it with salt or pepper. I find that salt draws all the moisture out of the meat so I don't fuss with it at all.

Serves 2

Ingredients:

Burgers:
400g less than10% fat minced beef
2 ciabatta buns
Lambs lettuce
Ketchup

Sides:
2 corns on the cob

Mexican coleslaw:
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
2 large carrots grated
1 can kidney beans
30g grated cheddar
1tbsp extra low fat mayo
1tsp paprika
2 tsp ground cummin
1tsp chilli powder
1tsp black pepper
2tsp lime juice

Fajita veggies:
Lea and perrins
1tbsp tomato purée
1tsp paprika
2 tsp ground cummin
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced

Method:
1. For the coleslaw mix the spices and lime juice into the mayo. Then add in the rest of the ingredients and stir together.
2. Pre heat the oven to 200*C
3. For the burger, divide the mince into 2 portions and lightly pack together to make a pattie.
4. Preheat a non stick pan and put the patties in. Do not move them till they have a caramelised crust underneath. Carefully turn and cook the other side. Then put them on a baking tray and put them in the oven for 10 mins. Also put the buns in the oven to toast up.
5. In the same pan dry fry the veggies and add the spices once the veggies are tender. Then add the tom purée and lea and perrins and cook down.
6. Microwave the corn in an covered dish
7. Assemble the burger with ketchup and lambs lettuce, serve with the accompaniments.