Bold seasonings – coriander, jalapeño and chilli powder – keep the flavour level of these deconstructed burgers high, while the classic taco accompaniments of lettuce, salsa, avocado and sour cream balance the heat and add freshness. Great for a Mexican themed barbecue.
Put the burghul in a small bowl, then cover with the boiling water. Let stand until softened, about 30 minutes. Drain through a fine-meshed sieve, squeezing out as much liquid as possible from the burghul. Transfer to a large bowl.
Add the beef to the burghul and sprinkle with the chilli powder and salt. Add the spring onions, coriander and jalapeño, then mix to combine. Shape into four patties.
Preheat the grill or barbecue plate to moderate. Grill the patties for about 4 minutes on each side, or until cooked through.
Arrange shredded lettuce on four serving plates and top with the patties, salsa, avocado and sour cream.
Some more ideas…
Not all supermarkets sell burghul If yours doesn't, try your local health-food store. * For the best-quality mince, buy a good cut of meat, such as sirloin, and mince it yourself or ask the butcher to do it for you. * Look in the aisle that stocks Mexican foods for the pickled jalapeños. These are very fiery, so use your discretion when adding them to the burger mixture. * The recipe can be prepared in advance up to the end of step 2, then the patties kept in the refrigerator for up to 1 day. * Serve the patties with lightly grilled flour tortillas or pita breads.