Mexican Smash Burger
Who does not love a bowl of warm pasta? Even better if it is filled with ingredients that does not take away from the yummy-ness but flip the scale to 100% nutritious. To make it even better it is finished off with a drizzle of Liviana® Eureka CBD-Infused Extra Virgin Olive Oil.
Ingredients
Patty
- 250 g lean minced beef
- 1 sprig of fresh rosemary, finely chopped
- ½ tsp salt
- ¼ tsp pepper
Tomato Salsa
- 2 cherry tomatoes, quartered
- ¼ red onion, finely chopped
- 1 sprig of fresh coriander, finely chopped
- ¼ tsp sriracha sauce (optional)
- 1 tsp Liviana® CBD-Infused Extra Virgin Olive Oil
- Salt and pepper
Pineapple Salsa
- ¼ cup pineapple, diced (0.5 cm cubes)
- 1 sprig of fresh mint, finely chopped
Toppings
- 2 tbsp red kidney beans
- ½ cup lettuce, thinly sliced
- ¼ avocado, sliced
- ¼ cup mozzarella cheese, grated
- 1 whole-wheat tortilla wrap
Method
- Mix the ingredients for the patty. Set aside.
- Mix the ingredients for the tomato salsa. Set aside.
- Mix the ingredients for the pineapple salsa. Set aside.
- Prepare the toppings and place them into small bowls.
- Place the tortilla onto a plate, and press the mince mixture onto the tortilla into a thin layer of about 0.5 cm.
- Drizzle some Liviana® CBD-Infused Extra Virgin Olive Oil into a hot pan over medium heat. Place the tortilla mince side down onto the pan. Cook for 3 – 4 minutes.
- Gently flip the tortilla and mince so the mince faces up. Sprinkle the grated cheese onto the mince to melt.
- Cook on the tortilla side for 3 – 4 minutes until golden brown. Transfer onto a plate.
- Layer the rest of the ingredients and salsas onto the mince and melted cheese. Enjoy!
Wilna Eksteen
Registered Dietician