No matter how much you like a certain food, it is easy to get bored with it. But that is one of the great things about burgers (I really don't need to list all the great things, do I?!). These Mexican burgers are mouthwateringly good. They have everything you would expect and love from a Mexican dish, but all in the form of a burger. What's not to love about that? NoBullJustBeef Our wagyu beef burgers are just that - 100% Wagyu beef and our go to comfort food. This recipe using our pre-formed wagyu patties will guide you on how to make burgers. The result? A mouth watering, restaurant rivalling, juicy fat burger in the comfort of your own home. I'm sitting at a diner and I'm curious if there is a reason as to why the fry cook cooked my burger the way he did. There is one key hint to making this the best burger ever: get your cloche ready as well as some water. Lay your cheese onto the patty and place the cloche or a larger bowl over the pan. Do this for 20-30 seconds or until the cheese has started to melt.

We like our burgers just slightly under medium - cooked through to the centre but retaining a nice pink colour and super juicy. So follow this guide which has a total cooking time of 9 minutes. If you prefer it medium to medium well, cook it for an additional 1 minute. If you didn't want to use beef mince and are looking for a vegetarian alternative, then I would recommend making a bean burger and adding all the same seasonings. Our Mexican Bean Burgers always go down a storm with our vegetarian friends. How to cook Let the burger patty sit for 4 minutes. Don't move it! Season the top side with some salt and pepper. Now here's the important bit - using whatever you have to press, press down on the patty evenly so that it flattens out a bit. The sides will split a bit but that's ok. The patty should be about an inch in height once you've pressed it. You can press it flatter, but please adjust the cooking time lower (and it might not be as juicy!)Step 2: Bring the pan up to a very high heat (try sprinkling a few drops of water, they should bounce off the pan and sizzle). Add a couple of drops of oil. Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking.

Toast your buns. Place the sliced buns on the grill or in the pan until toasted. This helps create a lovely barrier, so the burger doesn’t fall apart when eating.Final Step: Remove the burger from the pan and let it rest! It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. This will ensure that the juices get re-absorbed leaving you with a perfect burger to enjoy. Burgers Assemble! There is cumin, paprika, ground coriander and chilli with some onion powder and garlic, seasoned to perfection and then formed in to burger patties ready to be cooked. In a large bowl, combine 250 g Lean beef mince, 1 teaspoon Cumin, 1 teaspoon Ground coriander, 1 teaspoon Paprika, 1 teaspoon Onion powder, 1 teaspoon Garlic granules, 1 teaspoon Chipotle flakes and 10 g Fresh coriander (cilantro). Once the bottom burger has been seared and developed a crust, flip it over and brush on some yellow American mustard. When the other side has developed a crust, flip the burger again and brush on more mustard. You want the mustard to cook into the burger which will give it a lovely sweet tangy flavour. A Sauce. BBQ Sauce, Burger Sauce, Mayo with garlic or if you're feeling adventurous - Chilli Jam is a revelation.

Obviously you can use it with other things...like veggies... but burgers... its what you came here for...Step 4: Flip the burger, you should have a gorgeous crust. Let it cook for another 4-5mins. If you want it cooked beyond medium rare, flip the burger after the 4mins and continue cooking for another minute. DJ BBQ puts his spin on a classic BBQ favourite: the cheeseburger! The twist: he uses Birds Eye Green Cuisine Meat-Free Burgers. You can choose to make this recipe completely vegan by switching up the cheese with a vegan alternative, but either way, don’t scrimp on the cheese: you want to get that ooze-factor. This cheeseburger is so mouth-watering, even the most enthusiastic meat eaters will greatly enjoy this one! Let the burger patty sit for 4 minutes. Don't move it! You can season the exposed side with a bit of salt. Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together. Heat 0.5 tablespoon Olive oil in a griddle pan (or normal frying pan) over a medium heat and cook the burgers for 10 minutes, turning occasionally.

We like our burgers just slightly under medium - ie cooked through to the centre but retaining a nice pink colour and super juicy. So follow this guide which has a total cooking time of 9 minutes. If you prefer medium to medium well, add an additional 1 minute cooking time. Cheese: We like to add the cheese before the last couple of minutes are up so it melts over the patty. If you happen to have a burger cloche, it's the time to use it. The best advice is to butter and toast your buns before you start cooking your wagyu patties. Simply spread a thin layer of soft butter across the surface of each bun and toast under a hot oven grill, or on a hot pan. Three (b): Top the burgers with cheese and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted. (not shown here)They are so versatile and you can make so many different types, that you should never get bored. Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for. What goes into this burger? Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.