Look at any list of the world’s most iconic foods, and you’ll always find within the top five positions the humble hamburger.
Because, although it has been around since the 1880s, the burger continues to endure as an anywhere, anytime, anyhow fast-food favourite.
Hardly surprising then that it has an entire day dedicated to it: International Burger Day, which is marked on 28 May each year.
- One of the reasons burgers have maintained for more than 140 years is that they are consistently reinvented to appeal to new generations. Just add an avo to your favourite burger and see how quickly it transforms into something refreshingly different!
The 1930s was the era of the cheeseburger, the 1940s was the egg burger, the 1950s marked the addition of barbecue sauce, while anything went in the 1960s and 70s, including pineapple, blue cheese, bacon, pizza toppings and spices, and whipped cream (say what?).
Burgers were the staple foods of the youth in the 1980s and 1990s, and became gastronomical events in the 2000s, where toppings were, well, over the top, and more nutritious ingredients – including plant patties – made an appearance.
Throughout this time, avocados have been added as a favourite burger accompaniment. Avos are free from cholesterol and sodium, and a source of fibre. They’re also high in heart-healthy fats, making them ideal to include on burgers.
Avos first burst onto the burger scene after Good Housekeeping’s recipe suggestion in October 1974 to make homemade guacamole as a trendy burger topping. Avos enjoyed various incarnations on burgers in subsequent years, making it back onto Good Housekeeping’s list in 2014, this time in the #2 spot of best burger toppers, served on a ‘chips ‘n guac burger’ with jalapenos and tortilla chips.
The rise of avo toast between 2013 and 2020 paved the way for more adventurous ways to add an avo to burgers, including avo stuffed burger patties (the avo is inside the patty) and burgers where the ‘buns’ are the two halves of a ripe avo (yes, really!).
Research by Technomic shows that 10.9% of US consumers now order burgers with avocado. At lunchtime, 47.7% of burger orders include avo and at dinnertime, 49% of burgers are ordered with avo. Thrillist’s 2022 list of ranked classic burger toppings puts avos at #7, ahead of lettuce, tomatoes and mushrooms. Everybody is adding avos to their burgers!
International Burger Day might be hamburgers’ day to shine, but given their long history with avos, we think it should be called International Avo Burger Day instead!
For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow them on Instagram @iloveavossa
Cheesy Chorizo Smashed Avo Burger
- Serves 4
- Preparation time: 30 minutes
- Cooking time: 15 minutes
Ingredients:
FOR THE PATTIES
- 500 g beef mince
- 100 g chorizo, cubed
- 15 ml (1 tbsp) smoked paprika
- 15 ml (1 tbsp) Cajun spice
- Salt and pepper
- Avocado or olive oil, for cooking
FOR THE BURGERS
- 3 avocados, scooped out
- Juice of 2 limes
- 30 ml (2 tbsp) mayonnaise + extra
- 1 garlic clove, crushed
- Small handful coriander, chopped
- 1 red chilli, thinly sliced (optional)
- Salt and pepper
- 4 burger buns, cut open
- 4 cheddar slice squares
- ½ red onion, thinly sliced into rings
Method
- For the patties, combine the mince, chorizo, paprika and Cajun spice. Season with salt and pepper. Shape into 4 patties.
- Heat a splash of oil in a large frying pan on medium-high and fry the patties for about 3-5 minutes or until browned and cooked. Keep warm.
- For the burgers, roughly mash the avocados, lime juice and mayo. Season with salt and pepper. Blitz ¼ of the mixture with the garlic and 30 ml (2 tbsp) extra mayonnaise to form an Avo Aioli sauce. Fold the coriander and chilli through the remaining smashed avo.
- Place the buns, cut side up, on a baking tray and drizzle with oil. Add the patties, topped with the cheese to the tray. Place under a hot grill until toasted and heated through.
- Spread the Avo Aioli over the bun bases. Top with patties, smashed avo, onion and bun tops.
Load shedding tip:
Place the patties in a greased closed hinged grid and braai over hot coals. Toast the buns, cut sides down only, on the braai.
