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American meets Mexican.
Take a tasty burger and pop some American style twists on it. What have you got? Californian style American Burgers with an Avocado Guacamole Mayonnaise.
Dish Info
- Makes 4 burgers
- Prep Time 25 mins
- Grilling Time 8 to 10 mins
This is a recipe for American style California burgers with an avocado based guacamole mayonnaise. It covers how to make the burgers, mayonnaise and also how to cook them on the BBQ grill using a direct heat method.
Contents
Introduction to the American burgers recipe
These burgers are really easy to make and are simple to cook. The burgers and side of guacamole make a great dish for a summer BBQ or addition to any party or gathering.
This recipe comprises of two parts, one is the making of the avocado guacamole mayonnaise and then the other is the burger recipe itself.
Ingredients
The recipe is quite simple to make the burgers and follows my usual burger making practises like in this paprika and onion burger recipe. However the ingredients for this dish come into their own when making up the avocado based mayonnaise.
If you are looking for pizza dough options and detailed instructions how to make it, try my pizza dough calculator. This offers all weights and measures to get a great dough.
Avocado - This recipe requires a ripe avocado. Some forward planning might be required for this if - for example - you are shopping on a Monday for a party at the weekend. Plan to buy an underripe avocado earlier in the week to give it time to ripen before it is ready to use.
The best way is to gently squeeze the avocado. Does the avocado feel firm? Does it give a little when you apply some gentle pressure? Does it feel mushy? Ripe avocados should yield to gentle pressure when you apply it without leaving indentations or feeling mushy.
Mayonnaise - The mayo you choose can vary depending if you want to err on the side of healthy or not. I don't think there is a massive taste difference these days between the 'lighter' mayonnaise varieties and the full fat ones. I opt for the lighter variety but everything is about balance in your diet. The small amount being used in this recipe will not have any serious impacts on your diet of you are 'being good'.
Coriander - Our friends over in the USA will refer to this as cilantro but it's Coriander in the UK. I find fresh herbs work well in the burger recipe but you can use dried too. Just swap out for a teaspoon of dried if you are using that. You can also use home grown herbs which are easily cultivated in your garden if you have the space. They can be used for many dishes so it is worth checking out if you can grow herbs for cooking in your garden.
Instructions to make Burgers with Avocado Guacamole Mayo
- Step 1 Mayo: In a medium bowl mash the avocado and mayonnaise together with a fork. Press it all to a mush trying to get rid of most of the lumps.
- Step 2: Stir in the onion, tomatoes, coriander, lime juice, and garlic. Season accordingly with some salt.
- Step 3: Cover this dish in clingfilm and place in the fridge for at least 30 minutes. This can be prepared the day beforehand and will last up to 48 hours in the fridge.
- Step 4 Burgers: Set up the BBQ for direct heat. Check out the BBQ basics guide for more information on cooking methods.
- Step 5: Mix the beef, chillies, salt and pepper in a bowl and combine so everything is evenly distributed.
- Step 6: Split the mix evenly into 4 balls around 125g in weight each. For accuracy you can weigh the mix to get the total and then split this by 4. Use a set of digital kitchen scales for accurate weights. The burgers should be about half an inch thick.
- Step 7: With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the centre of the burgers. This will keep them from forming a dome as they cook.
- Step 8: Grill the burgers over direct high heat, with the lid closed until they are cooked to medium doneness, 8 to 10 minutes. During cooking you can turn once when the burgers release easily from the grate without sticking.
Equipment for home made burgers
My life saver piece of equipment for making burgers is the stainless steel burger press. These are available quite cheaply online but make for an even and professional looking burger.
I recommend using a stainless steel press although plastic ones are available too.
Top Tip
Line the burger press with an oversized piece of cling film before pressing down. Then the burger will be pressed into it's own wrapping. This can be put in the fridge for later use or even frozen.
Variations of burger meats
You don't need to use beef for the burgers when it comes to making patties. There are other versions which work well.
- Venison burgers
- Turkey burgers
- Pork burgers
All these types of meats can be minced to be able to form into a patty burger shape. They also all work well with an avocado mayonnaise recipe.
For added flavour you can incorporate some burger seasoning into the mix or even add into the mayo in guacamole for some extra flavour. BBQ rub premade seasonings are good for this. I recently reviewed some of the Dust Bros seasonings which are available so these would work well in the recipe.
Storing home made burgers
Raw burgers once they are made can last a few days if placed in the fridge. This means you can make all the burgers and prepare in advance (even the day before).
It also means that the burger can be made and cooked in different places, for example if you are taking to another house for a BBQ or cooking at a festival instead of having to buy from other burger places.
The raw burgers can also be frozen for use at a later date entirely. The burgers will be good for up to 6 months in the freezer. Be sure to defrost thoroughly before cooking and never refreeze a thawed burger.
Serving suggestions
The burgers work with a lot of BBQ style foods. These are some of my favourite recipes to put on the spread at a BBQ party.
Burger Sauce Ingredients
Having a tasty sauce to put on your home made burger patty is what makes the difference between a good burger and a great burger. Some simple sauce ingredients include:
- BBQ sauce
- Tomato ketchup
- Mayonnaise
- Siracha sauce
- Mustard
To make a similar sauce to the one you get in a Big Mac, add 1 teaspoon of mayonnaise, 1 teaspoon of ketchup and a half teaspoon of mustard. Swirl them together and smear the orange delight on your beef burger. Other fake away recipes are available too.
The Recipe
Crispy Classic Patty Melts on Rye with Melted Cheese
Equipment
- 1 Burger press optional
Ingredients
For the mayonnaise
- 2 tablespoon diced white/brown onion
- 1 ripe avocado (peeled and de-stoned)
- 2 tablespoon mayonnaise
- 1 tablespoon chopped coriander
- 2 teaspoon lime juice
- 1 clove garlic
For the burgers
- 500 g minced beef
- 1 pinch coarse salt
- 2 jalapeño or finger chilli peppers finely chopped
- 1 teaspoon black pepper
Instructions
Make the guacamole (mayo)
- In a medium bowl mash the avocado and mayonnaise together with a fork. Press it all to a mush trying to get rid of most of the lumps.
- Stir in the onion, tomatoes, coriander, lime juice, and garlic. Season accordingly with some salt.
- Cover this dish in clingfilm and place in the fridge for at least 30 minutes. This can be prepared the day beforehand and will last up to 48 hours in the fridge.
Make the burgers
- Set up the BBQ for direct heat. Check out the BBQ basics guide for more information on cooking methods.
- Mix the beef, chillies, salt and pepper in a bowl and combine so everything is evenly distributed.
- Split the mix evenly into 4 balls around 125g in weight each. For accuracy you can weigh the mix to get the total and then split this by 4. Use a set of digital kitchen scales for accurate weights.
- With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the centre of the burgers. This will keep them from forming a dome as they cook.
- Grill the burgers over direct high heat, with the lid closed until they are cooked to medium doneness, 8 to 10 minutes. During cooking you can turn once when the burgers release easily from the grate without sticking.
- During the last minute of cooking time, toast the buns, cut side down, over direct heat.Then build your burger with a bun, burger patty and a tablespoon of avocado guacamole mayonnaise.
Notes
Nutrition
Did you make this recipe?
Leave me a comment and tell me how this recipe worked for you?
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