Burgers with Avocado

Meat 619 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Burgers with Avocado
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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If you cook hamburgers outdoors in hot summer, in the late afternoon, when it gets even a little cool, add fresh chili to the minced meat - it will miraculously do exactly what your body needs at the moment: it will warm you up or help to cope with the heat. And the delicious multi-colored salsa in this dish is not so much a sauce (from the Spanish salsa) as a side dish, moderately light and quite satisfying.

Ingredients

Directions

  1. For salsa, cut the tomato crosswise, pour over boiling water and then cold water. Peel and core, chop the pulp together with the garlic. Pour corn kernels with boiling water, bring frozen kernels to a boil and immediately discard in a colander, boil fresh corn until soft. Cool corn.
  2. Peel the avocado, cut the flesh into small cubes and mix with the lime juice. Add tomato pulp and corn, salt and pepper. Refrigerate salsa before serving.
  3. For a hamburger, chop the meat very finely with a knife or turn it through a meat grinder with a coarse wire rack. Knead the minced meat with your hands or beat it on the table to keep the hamburgers in place and not fall apart
  4. Peel chili peppers from internal partitions and seeds, chop together with onions and cilantro. Toss the mixture with the chopped beef and tomato paste, and season with cumin, salt and pepper to taste.
  5. Divide the minced meat into 6 equal portions. Moisten your hands with warm water and mold 6 patties. Flatten them so that each is about 3 cm thick. Place the hamburgers on a well-heated and oiled wire rack and fry for 4-5 minutes. from each side.
  6. Cut the buns in half lengthways, brush the inside of the buns with butter and brown the buns on the wire rack. Serve burgers on toasted buns with salsa and green salad.

Burgers with Avocado



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

If you cook hamburgers outdoors in hot summer, in the late afternoon, when it gets even a little cool, add fresh chili to the minced meat - it will miraculously do exactly what your body needs at the moment: it will warm you up or help to cope with the heat. And the delicious multi-colored salsa in this dish is not so much a sauce (from the Spanish salsa) as a side dish, moderately light and quite satisfying.

Ingredients

Directions

  1. For salsa, cut the tomato crosswise, pour over boiling water and then cold water. Peel and core, chop the pulp together with the garlic. Pour corn kernels with boiling water, bring frozen kernels to a boil and immediately discard in a colander, boil fresh corn until soft. Cool corn.
  2. Peel the avocado, cut the flesh into small cubes and mix with the lime juice. Add tomato pulp and corn, salt and pepper. Refrigerate salsa before serving.
  3. For a hamburger, chop the meat very finely with a knife or turn it through a meat grinder with a coarse wire rack. Knead the minced meat with your hands or beat it on the table to keep the hamburgers in place and not fall apart
  4. Peel chili peppers from internal partitions and seeds, chop together with onions and cilantro. Toss the mixture with the chopped beef and tomato paste, and season with cumin, salt and pepper to taste.
  5. Divide the minced meat into 6 equal portions. Moisten your hands with warm water and mold 6 patties. Flatten them so that each is about 3 cm thick. Place the hamburgers on a well-heated and oiled wire rack and fry for 4-5 minutes. from each side.
  6. Cut the buns in half lengthways, brush the inside of the buns with butter and brown the buns on the wire rack. Serve burgers on toasted buns with salsa and green salad.

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