What’s easier than an avocado burger? Make the patty, assemble anything you want with the buns, and voila! With avocado easily bought all year round, I decided to include it in the burger recipe. The creaminess and good ‘oil’ of avocado are so yummy when eaten together with the juicy patty, paired with fresh lettuce leaves, sweet tomato and crunchy red onion.
Avocado Burger Ingredients: Beef Burger Patty, onion, egg, flat-leaf parsley, Worcestershire sauce, lettuce tomato, cheese slices, avocado, burger buns, corn on the cob, BBQ seasoning, butter.
Combine the beef, onion, breadcrumbs, egg, parsley and Worcestershire sauce in a medium bowl. Season with salt and pepper. Divide the mince mixture into four even portions and shape each portion into a 12cm disc. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Heat a large frying pan over medium-high heat. Add the beef patties to the pan and cook for 2-3 minutes each side or until just cooked through. Transfer to a plate and place a cheese slice on each patty.
Place the base of each avocado burger on serving plates. Lightly spread the base with a little bit of butter. Place the beef patty. Continue layering red onions, lettuce, tomato and avocado slices. Place the top of the bun next to the layers.
Meanwhile heat up the oven at 160 C degrees. Place aluminum foil onto a baking tray. Lightly spread some butter onto the corn and place it into the tray. Generously sprinkle the corn with BBQ seasoning all over. Roughly pinch to seal the foil and bake the corns for 30 minutes, or until it is soft. You can unseal the foil and let it bake for 10 minutes directly so that the edges of the corn are slightly burnt.
Serve avocado burger immediately with corn.