Mexican Fiesta Blended Burger - by Marisha Tuffery

Method

1. To make patties, finely dice mushrooms, enough to resemble mince. Combine with beef mince, shallots, coriander, a little chilli and a good scoop of pumpkin pesto plus extra seasoning.
2. To make the pumpkin pesto, roast pumpkin with its skin and seeds, garlic with skin on, and tomato. Scrape out the pumpkin seeds and quickly toast in a hot pan with ground coriander, cumin and chilli powder. In a blender, combine the roasted veges, toasted pumpkin seeds with and fresh coriander, plus seasoning and blend into a purée.
3. Wet your hands, to help with handling the mixture, and form into 4 large patties. In a hot pan, sear the patties, then carefully flip before adding chopped jalapeños and slices of cheese. Covered with lid to melt cheese and to ensure patties are cooked through.
4. While patties are cooking, lightly toast buns and blanch the corn cob and slice off the kernels when done.
5. Assemble burgers by first spreading a thin layer of pesto, topped with salad mix, then corn kernels. Next add patty and top with a good scoop of guacamole, finely chopped tomato (seeds removed) extra coriander leaves, micro greens and jalapeños. Serve with extra guacamole and jalapeño corn chips on the side.