Make individual meatloaves by using large muffin tins, freeze and reheat for a quick meal or snack. Great for picnics or sea side lunches. Fresh salsa makes this even better.
1 pound/450g ground beef
¾ cup/177ml corn tortilla chips, crushed
1 egg (optional)
1 ¾ cups/400ml fresh or frozen corn kernels
1 ¼ cups/310ml salsa, divided (you choose mild, medium or hot)
¼ teaspoon/1ml ground black pepper
Combine all of the ingredients in a large bowl, reserving ¼/60ml cup of salsa. Using a tablespoon/30ml measuring spoon scoop out mixture. Form into a ball and place on a sheet of waxed paper.
Press down to flatten into a patty. With your thumb make an indentation in the middle of the patty (this will help to keep the burger flat). Heat a skillet over medium high heat. Add oil and swirl to coat the pan. Place the burgers in the pan. Cook for 2-3 minutes per side. Top with remaining salsa and grated cheese on mini buns.
This recipe is free of:
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