I love Home made hamburgers and will much rather make one than buy one.
Last Saturday I asked (*forced*) the strong man to light up a fire to grill
hamburger patties and Portobello mushrooms, they just tastes so much better
done this way and how lovely it was to enjoy the winter sun after being cooped
up inside the house most of the winter.
I’ve baked my own brown bread rolls for this burger but certainly won’t do that
again as the bread was too dense to enjoy the burger filling.
For a vegetarian version ditch the patty.
For the Burger patty
500 Ground beef
1 packet of Bacon
Salt and pepper to taste
1 tsp Robertson Steak & Chop spices (any other spices of your choice will do)
1 green chillie
1 egg yolk
In a food processor, finely chop the onion and chillie, add bacon. Mix with the rest of
ingredients. Roll into balls, press flat and shape to form patties.
Pop into the freezer for +- 15 minutes, grill.
Grill Portobello mushroom brushed with melted garlic butter.
For the guacamole
1 tomato, deseeded and diced
Lemon juice to taste
salt and ground pepper to taste
Mash the avocado and mix in the rest of the ingredients.
Assemble Hamburger and garnish with fresh lettuce leaves.