For the guacamole:
- 500g (1lb 2oz) round steak, trimmed and coarsely chopped
- 2 tbsp finely grated onion
- 1 tbsp Dijon mustard
- handful of fresh coriander leaves, plus extra to garnish
- 1 tbsp olive oil
- 6 small soft multi-seed white rolls
- 3 tbsp mayonnaise
- 1 little Gem lettuce, broken into leaves
- 3 ripe tomatoes, sliced
- 1 small red onion, finely sliced
- 1 ripe avocado
- 1 small garlic clove, crushed
- 1 tbsp fresh lime juice
- 1 tomato peeled, seeded and chopped
- few drops Tabasco sauce
- sea salt and freshly-ground black pepper
Place the steak, onion, mustard and coriander in a food processor with a half a teaspoon of salt. Blend until combined, being careful not to over-process. Shape the mixture into six burgers. Place on a plate, then cover with clingfilm and place in the fridge until needed (this helps them to firm up).
Preheat a griddle or frying pan for about 4 minutes on a high heat, then turn the heat down to medium. Brush the olive oil on the heated pan and add the burgers. Use a spatula to lightly press down on them, making sure each burger is in full contact with the griddle. Cook them to your liking for around 3-4 minutes on each side – you may need to cook them in two batches.
To make the guacamole, cut the avocado in half, scoop out the flesh and mash with a fork. Mix in the garlic, lime juice, tomato, Tabasco and season lightly.
When the burgers are cooked, transfer to another plate and wipe the griddle pan clean with kitchen paper. Halve your white rolls and lightly toast. Arrange the bottom halves on warmed plates, add a smear of mayonnaise, then top with the lettuce, tomato slices and red onion. Cover each one with a burger and add a good dollop of the guacamole. Scatter over the coriander and place the white roll tops to the side to serve.