Avocado Bun Burger

Avocado Bun Burger

How much fun is this little pocket rocket of a burger, which I have dubbed ‘the fat deluxe’? Serve with some fermented veg on the side to make it a powerhouse of goodness.

  • serves: 4
  • yields:
  • prep time: 20 minutes
  • cook time: 1 hour
  • contains: eggs, sesame seeds, chillies
  • standard
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What you'll need

  • 1 large beetroot
  • 2 tablespoons coconut oil or good-quality animal fat
  • 1 onion sliced into thin rings
  • 4 bacon rashers rindless, optional
  • 4 avocados
  • 2 gherkins sliced, plus extra to serve
  • 1 tomatoes sliced
  • 2 butter lettuce leaves torn into 4 pieces
  • 1 teaspoon black sesame seeds
  • Patties
  • 350 g beef mince (full-fat)
  • 1/4 onion finely diced
  • 2 garlic cloves crushed
  • 1 eggs
  • 1 pinch chilli flakes (optional)
  • 1 tablespoon flat-leaf parsley chopped
  • 1 pinch dried oregano
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • Chipotle Mayonnaise
  • 4 tablespoons mayonnaise
  • 1 teaspoon chipotle powder (or chilli powder)


A lot of the latest research tells us to eat more top-quality dietary fat. And you won’t find a more delicious way to do that than with this dish. Creamy avocado, a melt-in-the-mouth burger patty and whatever else you love make this burger something to be enjoyed.

Fill a saucepan with water and place a fitted steamer with a lid on top. Bring to the boil, place the beetroot in the steamer, cover and steam for 45 minutes until cooked through. To tell if the beetroot is cooked, insert a knife in the centre; if it slides in easily, it’s ready. Plunge the beetroot into ice-cold water, then remove the skin with a damp cloth. (Best to wear gloves!) Thinly slice the beetroot, transfer to a plate and set aside.
To make the patties, combine all the ingredients in a large bowl and mix well. Shape into four patties.
Heat a barbecue plate to medium–hot or a large chargrill pan over medium–high heat. Brush with the oil or fat, add the onion and cook, stirring occasionally, for 5 minutes. Add the patties and bacon (if using) and cook for 2 minutes. Turn the patties and bacon and cook for 2 minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised. Remove from the heat and keep warm.
To make the chipotle mayonnaise, mix the mayonnaise and chilli powder together and season with a pinch of salt if needed. Set aside.
To make the avocado bun, slice each avocado in half crossways. Remove the stone and peel away the skin. On the more rounded half of each avocado, slice off a small piece to form a flat base. (This helps the burger to stand on the plate.)
To assemble the burgers, place each avocado base, cavity-side up, on a serving plate. Spread 1 teaspoon of chipotle mayonnaise on each avocado base. Top with a patty, the sliced gherkin, bacon, tomato, lettuce and beetroot. Spread on another teaspoon of chipotle mayonnaise, then add the top half of the avocado bun. Sprinkle on the sesame seeds and serve with the extra gherkins on the side.
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