Hamburger El Paso with Raw Mince

Hamburger El Paso with Raw Mince
For 2 to 3 burgers

250 grams / 8 ounces of Raw Mince from the Vegetarian Butcher
½ onion, finely chopped
1 tsp tomato puree
½ tsp ground cumin
1 tsp (celery) salt

2 tbsp corn
2 tomatoes, diced
½ onion chopped
1 tbsp lime juice
2 tsp tomato paste
coarsely chopped cilantro

Brown the onions lightly in the oil. Mix the (cooled) onions with the rest of the ingredients. Shape the mixture into 2 to 3 burgers with wet hands. Mix the salsa ingredients and let it rest for an hour. Cook the burgers gently in a good amount of oil until they color slightly. Add 3 tbsp of water and leave for 10 minutes to cook. Serve on buns with avocado, salsa and tortilla chips.