After the burrito lunch at Ristras which left us feeling a little short on the meat experience, dinner was Mexican-inspired burgers. An alternative burger, actually, which means they were made with something other than pure beef.
My holy guacamole burgers were made with a hundred per cent pork with a substantial amount of fat, chopped onion, herbs, spices… Then, they were topped with homemade guacamole, slices of fresh ripe mangoes, sliced onions and cilantro. The play on flavors and textures was just amazing. Savory meat, creamy and spicy guacamole, the spiciness of the guacamole balanced by the sweetness of the mangoes…then, the slight crunch of the greens and onions. Ahhh, life is good.
Are these sandwiches difficult to prepare? Heck, no!
Just mix the ingredients for the burgers, shape the patties then pan fry.
Toast the bread. It’s important so that the baguettes don’t get soggy once the hot burgers touch the insides. Split the baguettes and toast both sides.
The rest is a matter of assembly. Smear the baguettes with mayo and pile on the greens.
Position the burgers over the greens and layer on the rest.
The guacamole goes on top of the burgers.
Mango slices go on top of the guacamole.
And, lastly, sliced raw onions for some bite.
Place the top halves of the baguettes over the fillings and bite.
Holy guacamole burgers
- 250 grams ground pork with a good amount of fat
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon chopped cilantro
- 1/2 teaspoon chopped oregano
- 1/2 teaspoon chopped parsley
- 1/2 teaspoon cayenne powder
- 1/4 cup chopped onion
- 3/4 teaspoon grated garlic
- 2 mini baguettes
- fresh greens I used arugula but you can use lettuce or cabbage
- 2 teaspoons mayonnaise
- 4 tablespoons guacamole get the recipe
- 1 handful sliced onions
- 1/2 fresh ripe mango sliced thinly
- torn cilantro
- Put the ground pork in a bowl. Add the salt, pepper, chopped cilantro, oregano, parsley, cayenne, chopped onion and grated garlic. Mix well. Divide into two portions.
- Form into logs as long as the baguette. Flatten to half an inch thickness.
- Cook in a very hot AND pre-heated non-stick pan. About four minutes to brown the underside then lower the heat a bit, flip over then cook for another five to six minutes on the other side. Leave the burgers to rest for a while.
- Split the baguettes vertically and toast in another pan.
- Spread the bottom halves of the baguettes with mayo then cover with fresh greens.
- Arrange the burgers over the greens.
- Top the burgers with guacamole.
- Arrange mango slices on top of the guacamole.
- Add sliced onions.
- Sprinkle with torn cilantro.
- Cover with the top halves of the baguettes and serve. Heck, they were delicious. So very delicious.