Burgers with Guacamole and Crispy Bacon and Cucumber Relish

A tasty burger dish with guacamole - great to get the kids eating something green

Ingredients


  • for the cucumber relish:
  • 300 g unpeeled cucumber (thinly sliced)
  • 1 small onion (peeled and thinly sliced-optional)
  • 100 g sugar
  • 1 tsp salt
  • 75 ml cider vinegar or white wine vinegar
  • for the avocado guacamole:
  • 2 ripe avocadoes (peeled and stone removed)
  • 2 cloves of garlic (peeled and crushed)
  • 2 tblsp olive oil (optional)
  • 2 tblsp chopped fresh coriander or parsley
  • sea salt and freshly ground
  • black pepper
  • ½ juice of lime or lemon
  • for the burgers:
  • 2 tblsp olive oil
  • 2 small onions (peeled and chopped)
  • salt and freshly ground black pepper
  • 800 g minced beef
  • 4 tblsp chopped fresh herbs (such as tarragon, chives, thyme and parsley)
  • 4 cloves of garlic (peeled and crushed or grated)
  • 1 large egg (beaten)
  • 50 g breadcrumbs
  • to serve:
  • toasted burger buns
  • 2 rashers of crispy bacon per person

Method

  1. First make the relish, an hour ahead if possible.
  2. These ingredients make about a 400g jar's worth. Mix the cucumber and onion in a large bowl, add the sugar, salt and vinegar and mix well to combine. Store in a jar or a bowl in the fridge.
  3. To make the guacamole, mash the avocado flesh, add all the other ingredients and lime or lemon juice to taste.
  4. Put the guacamole into a bowl and place a sheet of cling film on the surface to prevent it going brown. Keep until needed.
  5. Now for the burgers. Place the olive oil in a saucepan, add the onion, season with salt and pepper, cover and sweat over a low heat for 10 minutes until completely cooked.
  6. Allow to cool. Then mix with the remaining ingredients and season to taste by tossing a tiny bit of the mixture in a hot pan so that it cooks before you try it for flavour.
  7. Shape into burgers and freeze or cook by placing on a pan on a medium heat and cooking on both sides for 6–8 minutes until cooked through.
  8. Serve on toasted burger buns with guacamole and crispy bacon on top. Sometimes our children put little cubes of cheese (1cm/1/2in dice) into the centre of the burgers when they are shaping them, which melt all the way through as the burgers cook.
  9. Rachel’s tip: If you prefer, you can start cooking the burgers in a pan for 1 or 2 minutes on each side until deep golden then pop in a hot oven on a baking tray for another 10 minutes until cooked through. Else, pop them on the barbeque for a great summer family dinner.

Notes:

This recipe and many more are available from Rachel's book Rachel's Food for Living, published by Harper Collins.





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