Nutrition per portion
These are the perfect burgers for a summer barbecue – they’re a big hit, so you might want to make a few extra because we’re sure you’ll have guests asking for seconds!
How to make The Best Texan Burger
- Around 1.2kg coarsely minced chuck steak
- 4 avocados
- 1 jalapeño chilli, finely chopped
- Juice of 2 limes
- 2tbsp chopped fresh coriander
- 12 slices strong cheese (we used Gruyère)
- 2 beefsteak tomatoes, sliced into 6
- 6 burger buns, to serve
Season the mince well with salt and black pepper. Divide into 6 and shape into burgers – it’s easier to weigh them. These are quite big burgers but the chuck does shrink. They can sit, covered in the fridge, until you’re ready to cook them.
Mix together the avocados with the chilli, lime juice, coriander and plenty of sea salt. Mash it well with a fork. Cover until the burgers are cooked. If you don’t have a barbecue, sear the burgers in a frying pan then pop them in a hot oven (180C fan, gas 6) for 15-20 minutes or until cooked to your liking. Just before they are ready, pop a double slice of cheese on top to melt. Toast the buns.
To assemble, put the mashed avocado on the bun, followed by a slice of tomato, the burger and the bun top.