Chipotle and avocado burgers
| Serves: | 6 |
Ingredients
- 6 Free range ultimate chipotle beef burgers
- hamburger buns, toasted
- 2 limes, zested and juiced
- 1 limes,finely grated zest
- 1/2 cup French style mayonnaise
- 1 cup Raw beetroot, thinly sliced
- 1/2 cup avocado guacamole
- 3 Tbsp butter, softened
- 85 g castor sugar
- 200 ml sour cream
- 30 ml fresh coriander, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the slaw, mix the beetroot and coriander in a large bowl.
- Combine the sour cream, mayonnaise, lime zest and juice and salt and pepper in a small bowl and whisk to blend. Pour the dressing over the beetroot slaw mixture and toss to combine. Set aside.
- Heat a grill pan to medium-high.
- Brush the grill rack with olive oil.
- Place the burger patties on the rack, cover and cook for 3 to 5 minutes on each side for medium, turning once or cook according to preference.
- Butter all the bun halves and place them on the grill rack, cut side down, and toast them until golden brown.
- To assemble the burgers, spread about 1 heaped tablespoon of the guacamole on each of the toasted sides of the buns, place a burger patty on the bottom halves of the buns and top with the slaw mix.
- Add the bun top halves and serve.
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