Looking for Something?

Juicy Beef Burger with Guacamole & Tomato-Mango Salsa



Let’s get you ready for the weekend with this tropical burger, I love guacamole so much and I mean paired with a tomato-mango salsa just puts it up a notch where you’ll be impressing everyone at your BBQ, even if it’s just you 🙂 

Recipe for Tomato-Mango Salsa:

  • 1 cup of Cherry tomatoes
  • 1 mango sliced
  • 1 /4 of red onion
  • cilantro leaves
  • salt & pepper
  • zest of 1 Lime & juice
  1. Combine all ingredients in a food processor and CHOP for a few pushes until roughly chopped. Taste it and season to taste. You can also roughly chop everything like I did for this photo, but using the food processor makes things the same consistent size 🙂

For Guacamole:

  • 1 lime, zest and juice (zest it first then juice:))
  • 1-2 large Haas Avocado
  • Cilantro leaves
  • 1 -2 tablespoon chopped onion
  •  salt and pepper
  1. For the Guacamole – place all ingredients in a bowl and smash and mix until smooth. I personally like the lumps, so feel free to make it to your desired consistency. Too keep your guac from going brown, keep the pit and place it in the guac.

For the Juicy Burger:

  • Dont forget 4 Hamburger buns! (try and get unprocessed bread, go to a bakery, there’s tons of options at Farmers Markets, St Lawrence or Kensington Market.
  • 1 egg
  • teaspoon of water
  • 1/4 cup dry bread crumbs
  • 1 small onion, chopped/grated
  • 1 clove of garlic chopped
  • 2 teaspoons Dijon mustard
  • a few pinches of salt and pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 lb lean ground beef (Rowe Farms is best!!)
  1. In bowl, beat egg and water with fork; mix in bread crumbs, onion, mustard, Worcestershire, salt & pepper. Mix in beef. Shape into four 1/2-inch thick burgers.
  2. Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. You should always ask you butcher how long you should cook the meat, it might be quite safe to have a medium-rare burger! Just ask your butcher! 🙂

( you can always make these ahead- Cover and refrigerate for up to 6 hours. Or keep them in your freezer for up to 1 month, put wax paper between each)

Leave a Reply

Sarah Colbourn

Hello! Buona Sarah is your home to discover passionate and delicious cooking. I'm a health nut, with Italian roots, who lives a bustling city life. Whether you're cooking for one or entertaining, here you'll find recipes, resources and tutorials that show you how simple and delicious healthy food can be. Buona Sera.

Recent Posts

Pumpkin Seed Pesto (Nut & Tree Nut Free)

PUMPKIN SEED PESTO PASTA (Allergen Free/ Nut Free/ Tree Nut Free) I truly love the toasted pumpkin s...