Ingredients
The following ingredients have 4 Servings
- 500 g Aberdeen Angus minced steak
- 1 green chilli (finely chopped)
- 15 g coriander (leaves & stalks chopped finely)
- 1 tsp cumin
- Freshly ground salt & pepper
- a little rapeseed oil for brushing
- 2 large ripe avocados
- juice of 1 lime
- 1 small red onion (finely chopped)
- 1 red chilli (seeds removed and finely chopped)
- 15 g coriander (leaves and stalks finely chopped)
- 4 cherry tomatoes (finely chopped)
- Freshly ground salt & pepper
- 4 brioche burger buns (halved)
- tomato slices
- rocket leaves
Instruction
- Put all the burger ingredients in a bowl and mix thoroughly with your hands.
- Divide the meat into 4 equal portions.
- Shape into circles about 9 cm wide by 1.5 cm high, I place the meat in a cookie cutter and pack down with my knuckles.
- Place burgers in the fridge for at least 30 minutes to firm up and chill.
- Next make the guacamole by quartering the avocados, removing the stone and skin.
- Place in a bowl and mash with a fork leaving some texture.
- Mix in the lime juice plus salt and pepper to taste.
- Then stir in the chopped onion, chilli and coriander until evenly mixed.
- Cover with a circle of greaseproof paper (to prevent the surface browning) and put in the fridge.
- To cook the burgers brush with a little oil either side (to stop them sticking) and place on your BBQ once all the flames have died down and cook for approximately 6 – 8 minutes until nicely browned.
- Flip the burgers and carry on grilling until the Thermapen registers a temperature of 70°C for a total of 2 minutes or 75°C for total of 30 seconds (check intermittently, we don’t want burnt fingers)!
- Once ready remove from the heat and keep warm.
- Toast the burger buns on the BBQ (optional).
- Then assemble the burgers with layers of rocket, tomato slices, chilli burgers and spicy guacamole.
- Serve with fries and a salad plus any additional condiments.
