BBQ Chilli Burgers with Spicy Guacamole

In association with Thermapen

BBQ Chilli Burgers with Spicy Guacamole are wonderfully delicious and full of zing!  Made with minced steak, coriander leaf, green chilli, and cumin, then topped with a spicy guacamole, they will definitely tantalise your taste buds. 

I’m very excited to share my BBQ Chilli Burgers with Spicy Guacamole with you today in association with Thermapen.

I’ve had my Thermapen 4 digital thermometer for a few years now, and I have to say I use it almost every day. It’s so reassuring to have complete peace of mind that every dish I serve is at a safe temperature.

Such is my enthusiasm for the Thermapen, that my neighbour got one my recommendation recently and I got to see it in action keeping her mulled wine at the right temperature at her Christmas party, she’s so pleased with it!

So why is it so important to get the temperature of a Burger correct?

Unlike a steak, which you can serve rare after searing the surface, many more surface areas in minced beef or steak have been exposed to the air and potentially harmful bacteria.

These surfaces end up inside your burger and don’t receive direct heat, so you need to thoroughly cook them to kill the harmful bacteria, such as E. coli and Salmonella, which can make you very ill.

How long do you need to cook a Burger for?

This all depends on the size and depth of your burger and the heat of your BBQ, which is why a Thermapen digital reading is so important.

The Food Standards Agency has a handy guide to cooking burgers at home.

It has a table of temperatures stating the length of time your mince should be at to ensure the meat is safe.

For a BBQ, though, you need to aim for 2 minutes at 70°C or 30 seconds at 75°C.

What’s so special about the Thermapen 4?

Firstly, it’s British-made (hurrah)! It has an auto-rotating display so you can use it in any position in either hand and still read it. There’s a nifty back light that comes on in low light, so great for nighttime BBQs! Temperature readings only take 3 seconds.

Then, when you’ve finished with the Thermapen and put it down, its motion sensors will automatically put it into sleep mode, and when it’s picked up, it wakes up – hence saving the battery.

Most importantly, though, the Thermapen gives you peace of mind that your food is cooked to a safe temperature (it comes with a handy guide).

Why should I make these BBQ Chilli Burgers with Spicy Guacamole?

The addition of green chilli, coriander leaf (cilantro) and cumin makes the burgers taste really fresh and spicy. Then the Spicy Guacamole adds zing and more heat to give a really vibrant and delicious-tasting burger.

So I think these are the ideal burger to throw (not literally) on the barbecue this summer and impress your friends

Mr FF4A said the guacamole was the best he’d ever tasted, and it did complement the burgers incredibly well.

If you and your fellow diners love chilli heat, then you will love these burgers!

What else can you serve with these Beef Burgers?

No BBQ here would be complete without my mum’s Easy Classic Coleslaw (just 4 ingredients), then, as well as a green salad, we love a Tomato, Red Onion & Coriander Salad.

More inspiring Burger Recipes

For more burger inspiration, though, you might like the following recipes devised by fellow bloggers, plus a couple of my own:

• Greek Lamb Burgers with Lemon Mayonnaise
• Welsh Lamb Moussaka Burgers
• Mini Minted Lamb Burgers 
• Scotch Beef, Cheese and Haggis Burgers
• Quarter Pound Mediterranean Burgers with Mango Salsa
• Homemade Burgers
• Herb-Loaded Beef Burgers (Gluten Free)
• Flavours of Brazil Turkey Burgers with Bacon & Pineapple
• Herby Turkey Burgers
• Pesto Turkey Patties
• Spicy Black Bean Burgers

I do hope you try my BBQ Chilli Burgers with Spicy Guacamole this summer as they are fabulous!

Plus, if you don’t own a Thermapen 4, I wholeheartedly recommend that you get one.

Pin these beef burgers for later!

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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BBQ Chilli Burgers with Spicy Guacamole

BBQ Chilli Burgers with Spicy Guacamole are wonderfully delicious and full of zing!  Made with minced steak, coriander leaf, green chilli and cumin then topped with a spicy guacamole, they will definitely tantalise your taste buds. Perfect for summer barbecues!

Course Lunch, Main

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Resting time 30 minutes minutes

Total Time 34 minutes minutes

Servings 4 people

Author Camilla Hawkins

Ingredients

For the burgers:

• 500 g Aberdeen Angus minced steak
• 1 green chilli finely chopped
• 15 g coriander leaves & stalks chopped finely
• 1 tsp cumin
• Freshly ground salt & pepper
• a little rapeseed oil for brushing

For the guacamole

• 2 large ripe avocados
• 1 lime, juiced
• 1 small red onion finely chopped
• 1 red chilli seeds removed and finely chopped
• 15 g coriander (cilantro) leaves and stalks finely chopped
• 4 cherry tomatoes finely chopped
• Freshly ground salt & pepper

To serve:

• 4 brioche burger buns halved
• tomato slices
• rocket leaves (aragula)

Instructions

• Put all the burger ingredients in a bowl and mix thoroughly with your hands.
• Divide the meat into 4 equal portions.
• Shape into circles about 9 cm wide by 1.5 cm high, I place the meat in a cookie cutter and pack down with my knuckles.
• Place burgers in the fridge for at least 30 minutes to firm up and chill.
• Next make the guacamole by quartering the avocados, removing the stone and skin.
• Place in a bowl and mash with a fork leaving some texture.
• Mix in the lime juice plus salt and pepper to taste.
• Then stir in the chopped onion, chilli and coriander until evenly mixed.
• Cover with a circle of greaseproof paper (to prevent the surface browning) and put in the fridge.
• To cook the burgers brush with a little oil either side (to stop them sticking) and place on your BBQ once all the flames have died down and cook for approximately 6 – 8 minutes until nicely browned.
• Flip the burgers and carry on grilling until the Thermapen registers a temperature of 70°C for a total of 2 minutes or 75°C for total of 30 seconds (check intermittently, we don’t want burnt fingers)!
• Once ready remove from the heat and keep warm.
• Toast the burger buns on the BBQ (optional).
• Then assemble the burgers with layers of rocket, tomato slices, chilli burgers and spicy guacamole.
• Serve with fries, salads and your choice of condiments.

Notes

You could always fry or grill these burgers checking the temperature with the Thermapen in the same way. This recipe will make more guacamole than you need so you could half the recipe if wished but it will keep refrigerated for 24 hrs if surface is covered.

NB: This post was commissioned by Thermapen and all opinions are my own.