Beef Burgers With Jerk Onions & Cucumber Avocado Salad

August 23, 2018

beef burgers withbjerk onions cumber avocada salad

For jerk onions

For the beef patties

  • 400-500 g / 1 lb grass fed beef mince
  • 1 large clove of garlic, finely grated or diced
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • generous pinch fo pepper
  • ⅔ teaspoon sea salt
  • dollop of coconut oil for cooking

For the salad

  • 100 g string green beans, tails chopped off
  • ½ long cucumber, diced
  • ½ large avocado, diced
  • 4-5 cherry tomatoes, halved (optional)
  • handful of fresh coriander leaves (cilantro)
  • ⅓ teaspoon ground cumin
  • generous pinch salt and black pepper
  • 1 tablespoon lime juice
  • 1-2 tablespoons olive oil
  • me juicee oil


  1. Onions: Heat coconut and olive over medium heat in a medium pan. Add the onions, chilli and salt and sauté over medium heat for about 5 minutes, stirring a few times.
  2. Beef burgers: In a bowl, mix together the beef mince, grated garlic, spices, salt and pepper. Use you hands to work through the meat to make sure the flavours are well incorporated. Make 6 small or 4 larger patties, flatten them and set aside. Heat a dollop of coconut oil in a large skillet and add the patties. Cook for 4 minutes each side, then remove to a plate and set aside.
  3. Bring a small saucepan of water to boil.
  4. Back to onions:Once the onions have softened up and turned golden brown, add the rest of ingredients and stir through. Cook for another minute or two, stirring frequently. Then set aside.
  5. Make the salad: Add the green beans to boiling water and cook for 2 minutes. Then strain and rinse under cold water until cool. Dice up (I cut each in three parts) and add to a bowl with cucumber, avocado and tomatoes. Add a little sea salt, pepper, lime juice, coriander seed powder and olive oil and combine.
  6. Serve the patties topped with the jerk onions and the salad on the side.

Serves 2


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