Burgers, done properly, are a thing of beauty. They’re super easy and cheap to make. Best of all? They’re actually quite healthy. Now before the fast food insults start flying, let me qualify. A burger is healthy IF you make it yourself, because you’re in control of what goes in.
Use good beef mince, and not much more than a dash of salt and black pepper is called for. But for this beef burger I put on my borderline-vulgar big gold hoop earrings and went all coquettishly Señorita.
See I still had some lovely baby vine tomatoes and avocado left from the #MyHealthyPromise basket ZZ2 delivered. Guacamole seemed a no-brainer. So I whipped some up, packing it with fresh coriander and loads of zesty lime to cut through the creamy avo richness. I chopped up gorgeous preserved jalapeno chillies and stuffed it into my beef burger patty along with a smidge of mozzarella. In the pan it went and mere minutes later out came a thick, juicy jalapeno-cheesymelt beef burger. Top it with guacamole, a baby tomato and some micro herbs for the pretty and it’s done. It looks like a heart attack on a plate. Fortunately it’s not.
WIN R2 000: You still have a chance win a R2 000 prize from ZZ2 in their #MyHealthyPromise promotion. Read all about it here.
All you need is…
For the guacamole
1 large ripe creamy avocado
2 tbs very finely chopped red onion
⅛ tsp finely chopped garlic
4 tbs finely chopped baby vine tomato
⅛ tsp salt
⅛ tsp black pepper
2 tbs chopped coriander leaves
2 tbs fresh lime juice (two small limes)
few drops of Tabasco (to taste)
For the burger
Half a red onion, very finely chopped
600g quality lean beef mince
1 slice white bread, soaked in a bit of water
1 small egg, beaten
½ tsp salt
3 tbs bottled jalapeno chillies, finely chopped (Woolworths stocks it)
2 tbs finely chopped coriander
2 tbs finely chopped parsley
bottled barbeque sauce (I used Pick n Pay’s affordable Steakhouse Sauce)
olive oil, for frying
bread rolls, for serving
baby butter lettuce and micro herbs, for serving
To make the guacamole, roughly mash the avo with a fork. How fine you go is personal choice, I prefer creamy smoothness with a few chunky bits of avo for added texture. Add the rest of the guacamole ingredients and mix. Cover the surface of the guacamole with cling film to keep out oxygen and refrigerate until you use it.
To make the burgers, fry the onion in a bit of olive oil until soft and starting to caramelise. Add the onion to the mince along with the bread, egg, salt, herbs and jalapeno and mix through. Shape four burgers. Heat a non-stick frying pan with 2tbs olive oil and fry on both sides until cooked to your liking. Baste the patties with the barbeque sauce towards the end of frying. If you do it too soon, the sugar in the BBQ sauce is likely to burn. Once cooked, top each burger patty with a slice of mozzarella and cover with the lid for a few seconds to melt the cheese. (When I made this recipe to shoot, I stuffed the cheese inside. A fine idea in theory, but unless you cook the burger to death, the cheese won’t melt. As I prefer mine medium, I’m changing it to put the cheese on top.)
Serve straight away with a large dollop of guacamole on top.