We've swapped out tortillas for buns and turned Mexican-style mince into patties for a weeknight fiesta with a difference. Spread with a jalapeño-spiked avo smash and a side of spiced corn instead of chips, these burgers are a fun spin on taco Tuesday.
Rinse and finely chop coriander leaves and stems. Thinly slice spring onions. Peel husks and silks from corn and carefully cut cobs in half using a large, sharp knife.
Cook corn in a saucepan of boiling water for 8 minutes or until tender. Drain well and return corn to saucepan. Add butter, ¼ teaspoon Tex Mex Mix Tape, salt and pepper and toss to coat. Set aside and keep warm. While the corn is cooking, continue with step 3.
Finely chop jalapeño chillies. Place avocado, jalapeño and ½ the coriander in a bowl and use a fork to roughly smash. Season with salt and pepper.
Place beef mince, spring onion, remaining coriander, and remaining Tex Mex Mix Tape in a bowl. Season well with salt and pepper and mix well to combine. Shape into 2 equal-sized patties and set aside on a plate.
Halve burger buns and toast in a dry frypan over medium heat for 1 minute or until lightly toasted. Set aside. Wipe out frypan, add oil and return to medium-high heat. Add burger patties and cook for 3 minutes each side or until golden and cooked through. Sprinkle with cheese, cover with a lid and cook for 1–2 minutes or until cheese is melted.
Slice tomato and season with salt and pepper. Separate and rinse lettuce leaves. Divide avocado smash between bun bases and lids and top bases with lettuce, tomato and burger patties. Serve with spiced corn.