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.Taking the guess work out of getting the right temperature also means that I don’t need to over compensate and over cook my food which can result in dry, tough meat etc.
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 particularly important to get the temperature of a burger correct?
Well unlike a steak which you can serve rare after searing the surfaces, there are many more surface areas in minced beef or steak that have been exposed to the air and potentially harmful bacteria. These surfaces end up inside your burger and don’t get direct heat on them so hence you need to thoroughly cook 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 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 night time 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?
Well the addition of green chilli, coriander leaf and cumin make the burgers taste really fresh and 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 you friends
My hubby 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!
More inspiring Burger Recipes
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 yet I wholeheartedly recommend you get one. 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
- 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
Pin these beef burgers for later!
NB: This post was commissioned by Thermapen and all opinions are my own.
BBQ Chilli Burgers with Spicy Guacamole
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
- juice of 1 lime
- 1 small red onion finely chopped
- 1 red chilli seeds removed and finely chopped
- 15 g coriander leaves and stalks finely chopped
- 4 cherry tomatoes finely chopped
- Freshly ground salt & pepper
- 4 brioche burger buns halved
- tomato slices
- rocket leaves
- 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 and a salad plus any additional condiments.