Guacamole Burger

Just as easy as it is tasty, this bunless burger is a real treat. Adding a pinch of chilli flakes and Tabasco sauce gives this recipe a little punch, but if you’d prefer to keep it mild, it tastes just as good without.
Method
1. Preheat the oven to 200°C (180° fan) | 350F | gas 4. Line a baking tray with greaseproof paper.

2. For the patties: Scrunch together the beef mince, onion, chilli flakes (if using), and plenty of seasoning in a large mixing bowl.

3. Divide the mixture into four and shape into thick patties. Arrange on the prepared tray and leave a thumb imprint in the top of each patty.

4. Bake for 20 minutes until golden-brown, turning halfway through cooking. Remove from the oven and cover loosely with aluminium foil.

5. For the guacamole: Pit the avocado, peel, and chop the flesh. Mash in a small bowl with the garlic, lime juice, Tabasco, and seasoning. Add the cherry tomatoes and stir well to combine.

6. To serve: Steam the peas in a steaming basket over a simmering saucepan of water; 3-4 minutes. Remove from the steamer and divide between bowls.

7. Place a cooked patty on each plate and top with a generous tablespoon of the guacamole. Season with more black pepper.

8. Serve with the rocket and peas on the side.

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Ingredients

• 600 g | 4 cups lean beef mince
• 1/2 onion, finely chopped
• 1 pinch chilli flakes (optional)
• salt
• freshly ground black pepper
• 1 large avocado, ripe

• 1/2 clove garlic, minced
• 1 lime, juiced
• 1 dash Tabasco
• 150 g | 1 cup cherry tomatoes, halved
• 225 g | 2 cups sugar snap peas
• 100 g | 2 cups rocket, washed

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