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1
In a bowl whisk together the lime juice, peanut oil and garlic, and add the coriander (cilantro).
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2
Leave to marinate for 30 minutes.
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3
Just before serving, add the onions and chives, and toss gently together.
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4
Season to taste with salt and pepper.
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5
To make the green chilli mayo, place all the ingredients into a blender and blitz to a smooth puree.
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6
Add a table of olive oil if necessary.
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7
Transfer to a bowl, and mix with the mayonnaise.
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8
Place in a bowl and chill ready for use.
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9
Heat the olive oil in a non-stick frying pan (skillet) and cook the onion and garlic until oftened.
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10
Add the spices, mix well and cook for a further 2 minutes.
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11
Add the mushrooms and cook over a low heat until soft but dry.
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12
Mash the kidney beans lightly in a bowl with the back of a fork; add to the mushrooms along with the coriander (cilantro), crushed tortilla chips, breadcrumbs and hot pepper sauce.
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13
Season to taste with salt and pepper.
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14
Using floured hands, form the mixture into 4 evenly sized patties (if the mix is a little wet, add more breadcrumbs).
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15
Brush the patties with a little oil.
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16
Heat a thin film of oil in a large non-stick frying pan (skillet) and, when hot, cook the patties for 23 minutes on each side until golden and crispy.
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17
Toast the buns and top the bases with 2 slices of tomato, then a good dollop of green chilli mayo, followed by a patty.
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18
Finish with the three-onion ceviche, close the bun and serve straightaway.
