Mexibwgers are tasty meatballs with a slightly hot flavour as they, and the sauce, contain chillis. Serve them with a green salad for a delicious supper.
2 oz. butter
2 onions, finely chopped
1 garlic clove, crushed
2 lb. lean beef, minced
1 teaspoon chilli powder
1 tablespoon chopped parsley
1 teaspoon salt
2 oz. fresh white breadcrumbs
1 egg, lightly beaten
6 canned pineapple rings, drained
1 oz. butter
1 small onion, finely chopped
1 red pepper, white pith removed, seeded and finely sliced
1 green chilli, seeded and chopped
10 oz. canned peeled tomatoes
5 fl. oz. chicken stock
½ teaspoon salt
First make the sauce. In a medium-sized saucepan melt the butter over moderate heat. When the foam subsides add the onion and cook, stirring occasionally, for 5 to 7 minutes until the onion is soft and translucent but not brown. Add the remaining sauce ingredients. Bring the sauce to the boil, then reduce the heat to low and simmer for 20 minutes.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Remove the pan from the heat and transfer the onion and garlic to a medium-sized mixing bowl. Set aside to cool.
Add the beef, chilli powder, parsley, salt, breadcrumbs and egg. Using a wooden spoon, mix the ingredients until they are thoroughly combined.
Divide the mixture into 6 pieces and with your fingers shape the pieces into patties. Chill for 20 minutes.
Preheat the grill to high. Place the patties on the grill rack and grill for 2 to 3 minutes on each side or until the mexiburgers are brown. Reduce the temperature to moderate and grill for a further 5 minutes or until the mexiburgers are well cooked. Place a pineapple ring on top of each and cook for a further 2 minutes until the pineapple is hot. Place on a warmed serving dish and serve with the sauce.