BBQ Chilli Burgers with Spicy Guacamole
User Reviews
5
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Prep Time
20 mins
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Cook Time
14 mins
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Additional Time
30 mins
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Total Time
34 mins
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Servings
4 people
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Course
Main Course, Lunch
BBQ Chilli Burgers with Spicy Guacamole
Description
These burgers combine minced Aberdeen Angus steak with finely chopped green chilli, coriander, and cumin, seasoned with salt and pepper then shaped into firm patties. After chilling, the patties are brushed with oil and grilled over a nearly flame-free heat to develop a brown crust while cooking through, typically reaching an internal temperature of 70°C.
The accompanying guacamole is prepared by mashing ripe avocados and combining them with lime juice, finely chopped red onion, red chili, coriander, and cherry tomatoes for a fresh and spicy topping. The contrast between the smoky, spicy meat and the creamy, zesty guacamole provides layered flavors and textures.
Serving in toasted brioche buns with rocket leaves and tomato slices rounds the burger with added freshness and subtle sweetness. This combination makes the burgers meaningful options for a cookout or casual meal that features complementary spicy and creamy elements.
The guacamole can be made ahead and kept refrigerated with a greaseproof paper cover to prevent browning and can be halved if less quantity is desired. Alternatively, these burgers can be pan-fried or grilled indoors while still checking internal temperature to ensure thorough cooking.
Ingredients
For the burgers:
- 500 g minced steak Aberdeen Angus
- 1 green chilli finely chopped
- 15 g Coriander leaves & stalks chopped finely
- 1 tsp cumin
- salt freshly ground
- black pepper freshly ground
- rapeseed oil a little, for brushing
For the guacamole
- 2 avocado large, ripe
- lime juice of 1
- 1 red onion finely chopped, small
- 1 red chili pepper seeds removed and finely chopped
- 15 g Coriander leaves and stalks finely chopped
- 4 cherry tomato finely chopped
- salt freshly ground
- black pepper freshly ground
To serve:
- 4 Brioche buns halved, burger buns
- tomato slices
- rocket leaves
Instructions
- 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.
Notes
- Chill the burger patties for at least 30 minutes to help them hold together better during cooking.
- Cover the guacamole surface with greaseproof paper in the fridge to prevent browning for up to 24 hours.
- You may pan-fry or grill the burgers instead of using a BBQ; ensure they reach 70°C internally for food safety.
- Excess guacamole can be refrigerated and used within a day.
User Reviews
Overall Rating
5
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