‘You don’t need Michelin stars to be able to cook well,’ says Mario Montero, self-employed cook at Vermaat. Montero grew up in Mexico, where he learned the basics of cookery from his mother and grandmother. And that includes this dish too: the Mexican burger. It’s half rice, half meat, and full of flavour.
For 8 hamburgers:
Mix the minced beef with the rice, onion, egg, pepper, chipotle pepper, paprika and parsley. Form the mixture into eight balls and press them flat to create hamburgers. Fry the burgers in plenty of oil in a frying pan, for around 4 minutes on each side. Slice the hamburger buns open and lay the hamburgers in the buns. Add a slice of tomato and top it off with the sour cream and sriracha sauce.
Spoon the avocado out of its peel and mix it with a dash of olive oil and a tablespoon of lime juice in a bowl. Add pepper and salt to taste.