Burgers with Guacamole and Crispy Bacon

I always make this quantity, then freeze some burgers for supper another night, but if you want to half this recipe than just use 1 small egg.

Makes 8


  • 2 tablespoons olive oil
  • 200g (8ozs) chopped onion
  • salt and pepper
  • 800g (1 3/4 lbs) mined beef
  • 4 tablespoons herbs, I like a mixture of tarragon, chives, thyme and parsley
  • 4 cloves garlic, crushed or finely grated
  • 1 egg, beaten
  • 125g (5ozs) breadcrumbs

To Serve

  • Toasted burger buns
  • Guacamole (see recipe)
  • 2 slices of crispy bacon per person


  1. Place the olive oil in a saucepan, add the onions, season with salt and pepper, cover and sweat over a low heat for 10 minutes until completely cooked.  Allow to cool.  Then mix with the remaining ingredients.  Season to taste, by tossing a tiny bit of the mixture in a hot pan.  Shape into burgers then freeze or cook by placing on a pan on a medium heat and cook on both sides for about 6 – 8 (or start cooking on the pan for 1 minutes on each side until deep golden then pop in a hot oven for another 10 minutes on a baking tray or on the frying pan until cooked through.
  2. Serve on toasted burger buns with guacamole and crispy bacon on top.  Sometimes our children put little cubes of cheese (1cm/1/2 inch dice) into the centre of the burgers when they are shaping them and this cheese melts as the burgers cook all the way through.

Avocado Guacamole

Serves 6 – 8


  • 2 ripe avocadoes, peeled and stone removed
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil (optional)
  • 2 tablespoons coriander or parsley, chopped
  • sea salt and pepper
  • juice of 1/2 lime or lemon


  1. Mash the avocado flesh, add all the other ingredients and lime or lemon juice to taste.
  2. Put the guacamole into a bowl and place a sheet of cling film on the surface to prevent it going brown. 
  3. Keep until needed.