Healthy Chorizo Guacamole Bunless Burgers

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Sometimes I feel like half of my recipes contain avocados — that's because they are tasty and so good for you! Avocados are one of the best sources of electrolytes, healthy fats and fibre. They will nourish your body inside out and keep you full for longer. One of the best ways to eat avocados is by making guacamole and serve it with burger patties or meatballs.

These burgers are really easy to make because you'll only need two ingredients — Mexican chorizo which adds a flavour boost, and ground beef. They are ideal for a quick midweek dinner or lunchboxes. There is no bread and instead the burgers are served on crispy lettuce leaves and topped with freshly made guacamole.

Optionally, you can serve these healthy burgers with some crumbled feta or queso fresco and serve them with pickled jalapeños, lime wedges and chipotle mayonnaise.

0 hours, 10 minutes

Hands-on 20 minutes Overall 25-30 minutes

Nutritional values (per serving)

Ingredients (makes 4 servings)

Guacamole:

• 1 large ripe avocado (200 g/ 7.1 oz)
• ²/₃ cup cherry tomatoes, chopped (100 g/ 3.5 oz)
• ¹/₂ small white onion, chopped (30 g/ 1.1 oz)
• 1 clove garlic, crushed
• 2 tbsp fresh lime juice (30 ml)
• 1 tsp chopped red chile pepper
• 2 tbsp freshly chopped cilantro
• ¹/₄ tsp sea salt, or to taste
• freshly ground black pepper

Recipe is based on my Quick & Easy Guacamole.

Burgers:

• 4 Mexican chorizo sausages, casing removed (250 g/ 8.8 oz)
• 400 g ground beef (14.1 oz)
• 1 tbsp ghee or lard (15 g/ 0.5 oz)
• 1 head crispy lettuce such as little gem or romaine (200 g/ 7.1 oz)

Optional toppings to serve:

• crumbled feta cheese
• pickled jalapeños (you can make your own pickled jalapeños)
• Mexican salsa verde (you can make your own salsa)
• Chipotle Lime Paleo Mayonnaise (you can make your own mayonnaise and add some chipotle chile powder and use lime juice instead of lemon)
• lime wedges

Instructions

1. Prepare the guacamole. Halve and peel the avocado. Remove the pit and place the flesh from half of the avocado into a bowl. Mash it well using a fork. Dice the other half of the avocado into 1 cm (¹/₂-inch) pieces and keep aside.
2. Place all of the ingredients in a bowl: chopped tomatoes, onion, crushed garlic, lime juice and chile pepper. Add the remaining diced avocado, fresh cilantro, salt, black pepper and mix well (do not mash). Cover with a cling film and set aside or refrigerate.
3. Prepare the burgers. Remove the casing from the Mexican chorizo sausages. Place the crumbled chorizo and ground beef into a bowl.
   Note: You can use Spanish chorizo if you can't find Mexican chorizo. Since Spanish chorizo is made from cured meat, you will need to dice them finely.
4. Mix until well combined. Using your hands, create 4 equal patties, ¹/₂ to ³/₄ inch (1 ¹/₄ to 2 cm) thick. Use your hands to smooth any cracks.
5. Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside - it's best to keep at room temperature for 15 minutes before cooking.
6. Grease the hot skillet or a griddle pan with a tablespoon of ghee and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.
7. Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2-3 minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
8. Serve the burgers on top of crispy lettuce leaves.
9. Top with guacamole and serve with any optional toppings such as lime wedges and pickled jalapeños.
10. The burgers are best eaten fresh but can be refrigerated for up to 3 days. Raw burgers can be prepared in advance and kept in the fridge for up to a day before cooking.

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