An exotic twist on a family favourite, this Mexican burger is packed with flavour.

Serves: 4 people

Prep time: 15 minutes

Cooking time: 16 minutes

Mexican Spicy Beef Burger

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500g lean Rump Steak

150g Red Kidney Beans, drained

4g fresh Chives

2 tsp Chilli Powder

2 tsp Paprika

4 slices Spicy Cheddar

1 pack 4 Cheesy Topped Rolls

Smoky Chipotle Mayonnaise

Spinach Leaves, Avocado, Vine Tomatoes, Tortilla Chips and Tomato Salsa to serve

Chop the steak into small chunks.

Put into a food processor and pulse until almost smooth.

Chop the chives finely, then put into the food processor along with the steak mixture and red kidney beans.

Pulse for another minute, so the beans are still a bit chunky.

Divide the mixture into four, roll into balls and then squash them to form burgers.

Chill in the fridge for 40 minutes.

Grill, barbecue or griddle for 7-8 minutes each side, then top with a slice of cheese.

Serve on toasted buns with the chipotle mayo, slices of avocado, tomato and spinach leaves alongside tortilla chips and salsa.