Sundried tomato and avocado stuffed beef burgers

I’M a massive fan of homemade beef burgers because they’re so easy to make and you know exactly what you’re getting.

If you use lean minced beef it cuts down on that fatty content as well which is always good.

Now on to the best bit, sundried tomato and avocado is a match made in heaven in my opinion and even better when it’s stuffed in a burger.

Making a big batch of these also means that you can keep them in the fridge and taken them for lunch the next day. I served mine with sweet potato wedges, corn on the cob and crispy kale.

Sundried tomato and avocado stuffed beef burgers

You will need:
500g pack of lean minced beef
Two ripe avocados
1 small tub of sun-dried tomatoes (from deli counter so no oil if possible)
Juice of one lemon
Handful coriander (chopped, to taste)
Salt & pepper to season
Two garlic cloves chopped
One egg
1 tsp coconut oil

To make:

In a large mixing bowl add the beef, egg, chopped garlic, coriander and salt and pepper and combine well.

In a separate bowl mash the avocado, chopped sundried tomatoes and lemon juice.

Using your hands, make two thin burger halves (these are going to make one burger). It can be easier to shape them on a surface lightly dusted with flour to stop them from sticking.

Put one heaped tsp of avocado mixture in to the middle of one burger half and then add the other burger half on top, pinching the sides to form the burger and to keep the avocado in. Repeat until all of the mixture has been used.

Add a tsp of coconut oil to a frying pan and fry the burgers on each side for about ten minutes/until thoroughly cooked. Alternatively you can grill the burgers. I wouldn’t advise cooking them in the oven though as that will dry them out.