Sage and Onion Burgers with Avocado and Tomato Topping

I’m being particularly annoying this week and I’m surprised no one has slapped me yet. Here’s why: since starting CrossFit just over three years ago I have dreamed of being able to do muscle ups (yes I know it’s a bit sad). So I’ve practiced my pullups and ring dips every week, I have driven the coaches nuts by constantly asking for tips, and I have gone in almost every day and tried to do them. For a while now I have been able to do one, just one sad lonely muscle up, and then I kept failing and couldn’t do a second without coming off the rings. But this week I got on those rings and I did not one, or even two, but THREE!! That’s right, THREE MUSCLE-UPS! Yeah baby! So I have tweeted it, posted it on FaceBook, emailed all my friends and bored my colleagues at work. And really no one except me gives a shit. But I don’t care, I think I’m awesome.

If you don’t know what a muscle up is please check it out on YouTube and you will see why I am so awesome.

Anyway, I know you can’t slap me through your computer, but let’s go back to talking about something you do care about – food! I made these burgers with beef mince, but pork or lamb would probably be just as good.

What you need:

For the burgers:
400g mince (beef, pork, lamb, whatever!)
small handful of sage leaves, finely chopped
1 onion, finely chopped
30g ground almonds
1 tbsp olive oil
1 egg, lightly beaten
1 clove garlic, crushed
1 tsp paprika
1 tsp cumin
a little freshly grated nutmeg – maybe ½ tsp
salt and freshly ground black pepper

For the topping:
1 avocado, chopped
2 tomatoes, chopped
freshly squeezed juice of 1 lime
drizzle of olive oil
small sprinkling of freshly ground black pepper
wholegrain mustard (optional)

How to make them:
Preheat your grill on a medium to high setting.
Put all the burger ingredients into a large bowl and mix well.
Shape into burgers (a good way to get evenly sized burgers is to split the mixture in half, then split each half again, until you have 8 similar sized portions).
Grill for about 8-12 minutes, turning once, until the burgers are cooked how you like them.

While the burgers are cooking, you can make the topping.
Put the chopped tomatoes and avocado in a small bowl.
Squeeze on the lime juice, drizzle with a little olive oil and sprinkle on a bit of black pepper.
Mix it all together.

When the burgers are cooked, put onto plates, top with a little wholegrain mustard if you like, then spoon the tomato and avocado topping over the burgers.

You can serve them with chips (sweet potato, swede, carrot, etc – you seriously didn’t think I was suggesting potato chips??), salad or any other veg you like.

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One comment

  1. […] the meantime, a few summer favourites from our archives are peach lemonade, coconut ice lollies and tasty sage & onion burgers for the BBQ. Do you have any favourite summer recipes we should […]

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