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BBQ Chilli Burgers with Spicy Guacamole - Fab Food 4 All
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5 from 9 votes

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
Keyword Burger, chilli, spicy
Prep Time 20 minutes
Cook Time 14 minutes
Resting time 30 minutes
Total Time 34 minutes
Servings 4 people
Author Camilla Hawkins


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

To serve:

  • 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.


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.