Typical nutritional content (per portion)
For the burgers:
450g (1lb) lean minced beef
2 tablespoons onion, finely grated
1 tablespoon Dijon mustard
1 teaspoon olive oil
For the guacamole:
1 ripe avocado
1 teaspoon garlic paste or 1 small garlic clove, crushed
1 tablespoon shop-bought or fresh lime juice
1 tomato, chopped
A few drops of Tabasco sauce
6 small soft multi-seed brown rolls
Bag of crispy lettuce or 1 Little Gem lettuce, broken into leaves
3 ripe tomatoes, sliced
1 small red onion, finely sliced
Freshly ground black pepper
Mix the minced beef, onion and mustard in a bowl. Then shape the mixture into six even-sized burgers. Place on a plate, then cover with clingfilm and place in the fridge until needed (this helps them to firm up).
Preheat a griddle pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Brush the oil on the heated pan and add the burgers. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan. Cook them for 2 – 3 minutes on each side.
To make the guacamole, cut the avocado in half lengthways and scoop out the flesh, discarding the stone. Mash the flesh with a fork. Mix in the garlic, lime juice, tomato, Tabasco and season lightly with pepper.
When the burgers are cooked, transfer to another plate. Halve the brown rolls and lightly toast under the grill.
Top the bottom halves of the rolls with the lettuce, tomato and red onion and put on plates. Cover each one with a burger and add a good dollop of the guacamole. Place the brown roll tops over the guacamole to serve.