Mexican Beef Sliders with Jalapeno Salsa & Avocado Cream
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Mexican Beef Sliders with Jalapeno Salsa & Avocado Cream

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The Jalapeno salsa gives these sliders a kick and is a perfect match for the Avocado cream. Enjoy these with family and friends this summer season.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-5 Serves 4-5
Source of iron Source of iron
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  • 600g Quality Mark lean beef mince
  • 1 clove garlic, crushed
  • 1 medium onion, grated or finely chopped
  • 1 egg, lightly beaten
  • ¾ cup red kidney beans, rinsed and drained
  • 2 tablespoons tomato paste
  • ½ cup fresh oregano, chopped (or 3 teaspoons dried)
  • 2 teaspoons mild smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ cup Parmesan, grated

Avocado Cream

  • 1 avocado, mashed
  • ½ cup sour cream
  • Juice and zest of 1 lime

Jalapeno Salsa

  • 1 cup cucumber ribbons
  • ¾ cup fresh coriander leaves, chopped
  • 1 red onion, very finely sliced
  • ½ cup pickled jalapenos, finely chopped

To serve

  • 8-12 sliders (or 4-5 normal sized burger buns), halved
  • 8-12 small bamboo skewers if doing sliders
  • 2-3 cobs sweetcorn, cooked and sliced into shards
  • Tomato relish



Place all the patty ingredients in a bowl, season and combine. Shape into 8-12 small patties (or 4 large ones). Cover and refrigerate for 15 minutes. Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil on both sides before cooking. The small slider patties will only need a few minutes on each side, turning once to brown both sides evenly, until cooked through. If you have 4 large patties this will take a bit longer.

Jalapeno salsa

Combine all ingredients, drizzle with a little oil and lime juice and season as required.

Avocado cream

Combine all the ingredients and season as required. You can add more lime juice to taste.

To assemble

Spread avocado cream on the bottom bun and place the patty on top. Spread a good amount of the jalapeno salsa on top, followed by the corn, then spread the relish on the top bun. Press down gently and poke in the skewer to secure it. Serve immediately.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 541g
Energy kJ (kcal) 3421 (817)
Protein (g) 59.5
Fat (g) 31.8
Saturated (g)
Carbohydrate (g) 68.5
Sugars (g)
Sodium (mg) 824
Iron (mg) 9.5
Zinc (mg) 10.4
Vitamin B12 (ug) 4.9
Vitamin D (ug) 0.2
Selenium (ug) 17.4

Homemade burgers are a real treat and fun to make just to your liking.  Kids will get a good boost of their daily iron, zinc and selenium needs to fuel them for learning and playing.
  • Be careful not to overcook the patties or they will dry out – they should only just be cooked through. To be absolutely sure use a meat thermometer; when the internal temperature reaches 75°C, they are ready. 
  • Ensure your patties are bigger than the diameter of your buns as they will shrink quite a bit during cooking.
  • Barbecuing meat adds a lovely smokey flavour. 
  • You can use ½ cup of dried breadcrumbs soaked in milk in place of the bread if you prefer.
  • You don’t have to stick to Cheddar for burgers – try using something a little different like camembert, Gruyère or fried haloumi. Blue cheese is a perfect match with beef – I highly suggest you give it a go.
  • As an alternative, you could use tortillas to wrap up all the fillings.
  • Grating the onion helps smaller patties cook through quicker.

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