Mexican Hamburger with Paprika Mayo Sauce

Method

1. Finely chop 2 spring onions. Mix 200g of ground meat with 50g of pork paste, 1 chicken egg yolk, the spring onion and 50g of sweet corn kernels, then season with 1/4 teaspoon of black pepper, 1 teaspoon of minced shallot and 1 teaspoon of seasoning powder and mix well.
2. Cut 50g of onion into rings. Thinly slice 1 cucumber and 1 tomato. Wash 4 lettuce leaves and 4 sprigs of cilantro and drain them.
3. Divide the meat into 4 portions, slap each one against the bowl until it binds, then shape it into a ball and press it to about 0.5cm thick.
4. Sear the patties with a little cooking oil until they are cooked through on both sides.
5. Make the sauce: mix 2 tablespoons of Lean Mayo with 1/2 teaspoon of paprika, 1 tablespoon of chili sauce and 1 tablespoon of ketchup.
6. Split 4 burger buns, spread the sauce on both cut sides and layer on the onion, lettuce, cucumber, tomato, the patty and the cilantro. Add another ring of onion and close the bun.

Tips

• Slapping the meat repeatedly until it binds keeps the patty from breaking when it is turned.
• Shape the patty a little wider than the bun, as the meat pulls in as it sears.
• Paprika is sold at the imported spice counter, and mild Korean chili powder stands in for it.
• Lean Mayo has a gentle richness, so the paprika color and flavor come through clearly, which is a reason to add the chili slowly and taste as you go.
• Medium heat and a single turn keeps the meat juicy, as turning it repeatedly draws the juices out and dries it.