½ x 375g jar mid thick ‘n’ chunky salsa
½ x 400g can red kidney beans, drained, rinsed
500g packet beef burger patties
¾ cup grated pizza cheese
4 butter lettuce leaves
2 flat bread rolls, split, toasted
Guacamole dip, sour cream and corn chips, to serve
Combine salsa with beans in a bowl. Mix well.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add patties. Cook for about 3 minutes on each side, or until golden brown and almost cooked through. Remove pan from heat.
Spoon salsa mixture on top of patties. Sprinkle with cheese. Return pan to a medium to high heat. Cover with lid. Cook for a further 3 minutes, or until cheese is melted.
To serve, divide lettuce among the cut-side of rolls. Top with patties. Dollop with guacamole dip and sour cream. Sprinkle with corn chips.