Carne Asada Guacamole Burgers with creamy Guacamole, Pico De Gallo, Melted Cheese, and Carne Asada flavours seared into a beef burger.
In spanish, Carne Asada basically means Barbecued (or grilled) beef, usually made from thin marinated beef steak and served in Taco’s or Burritos. I used the same flavours in Carne Asada and made them into a burger. You will love this recipe!
My Carne Asada path went a little lop-sided a couple of weeks ago, and turned into Carne Asada Chipotle Pull Apart Bread. Craving something like that again…these burgers are seared with the typical Carne Asada marinade flavours. Only, there’s no need to marinade them. Marrying the Carne (beef) with a Guacamole and a Pico de Gallo to suit this burger…this whole thing was out of this world..
I haven’t posted a burger in so long, and the Drunken Aussie Beef Burgers were so popular (picture beef… runny fried eggs… bacon… grilled pineapple… beetroot…. yes), that it was time.
Grill or pan fry in a cast iron skillet for the ultimate Carne Asada flavour!
Ingredients
Burgers:
- 500 g | 1lbs lean ground/minced beef
- 1 tablespoon fresh lime juice
- 4 tablespoons fresh orange juice
- 1/2 of a red onion , grated
- 2 tablespoons chopped fresh cilantro
- 2 large cloves garlic , minced
- 4 small slices pickled jalapeños (optional)
- 1/2 tsp red chilli flakes (or chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- Salt to taste (about 1 teaspoon)
- 4 slices cheddar cheese
- 4 small bread rolls of choice
Guacamole:
- 2 ripe avocados
- 1/4 of a red onion , finely chopped
- 1/2 lime , juiced
- 2 tablespoons fresh orange juice (or lemon juice)
- 2 small slices pickled jalapeños
- Salt to taste
Pico De Gallo:
- 2 ripe tomatoes , diced
- 1/4 of the remaining red onion , finely diced
- 3 tablespoons shredded fresh cilantro leaves
- 1 tablespoon lime juice
- Salt to taste
Instructions
Burgers:
- Combine beef, lime juice, orange juice, onion, cilantro, garlic, jalapeños, chilli flakes, cumin, paprika and salt in a large bowl. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide the meat mixture into 4 equal parts and firmly mould them into round patties about 1-inch thick. Drizzle a skillet or non stick pan with a small amount of oil; preheat pan over medium-high heat. When pan is hot, sear the burgers for 5 to 6 minutes on each side until cooked to your liking. In the last minute or two of cooking, add the sliced cheese over the patties and allow the cheese to melt.
- Build burgers with lettuce (optional), beef, guacamole and pico de gallo.
Guacamole:
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
- Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
Pico De Gallo:
- Combine the tomatoes, onions and cilantro together in your serving dish. Drizzle with the lime juice; salt to taste.
Georgette Woo says
Sooooo good! I’ve made these twice and my family loves them — says they’re like a $25 burger from an upscale restaurant. A nearby Safeway makes fresh guacamole daily, so I use that to save time.
Rachael says
I came across this recipe on Pinterest and it looks amazing! Do you have a recipe for the oven fried beer battered wedges you served these burger with? Thanks!
Karina says
Hi Rachael! No I don’t but I will post one soon! Maybe next week?! I completely forgot about them lol. So not funny!
Kirstyn Bassin says
can you substitute for turkey burgers or will the taste be off?
Karina says
Hi Kirstyn, Turkey should be fine in this burger. The flavours will compliment it well!
Blair Lonergan says
These look incredible, Karina! Such a perfect summertime dinner for a Saturday night. 🙂 Pinned and sharing!!
Wendy says
Hi Karina, I’ve lived in Oz since 1987 and have visited a number of excellent Mexican restaurants during that time (in Sydney). I am stunned at the comment that Mexican food has only recently arrived in Oz! Maybe it’s harder to find in Melbourne? I know some supplies for cooking are hard to find.
Karina says
Hi Wendy, I’m sorry to have upset you with my comment. I need to choose my words carefully it seems! What I meant to say is, Mexican food has become ‘popular’ over here in the last few years, compared to the popularity or how prominent it is over in the U.S. My apologies. I have now deleted the comment. Thank you for bringing it to my attention.