International Burger Day … yes, really!

Did you know there was an International Burger Day? We didn’t … but we’re delighted that we’ve found out (any excuse!).

Burgers have, apparently, been around since the 1880s, and they really do come out top when you think fast food.

Flavour wise, the 1930s was the era of the cheeseburger, followed by the egg burger in the 40s and burgers dripping in barbecue sauce in the 50s. As for the 60s and 70s … well absolutely anything was popped onto burgers, from bacon and blue cheese (yum) to pineapple (nope … just don’t). Now we have plant patties to keep the vegetarians and vegans happy, too.

So today (May 28), enjoy a burger. With another of our fave foods. Avo. If it goes on toast, it goes better on a burger!

Cheesy Chorizo Smashed Avo Burger

Image supplied by The South African Avocado Growers’ Association

Serves 4





  1. For the patties, combine the mince, chorizo, paprika and Cajun spice. Season with salt and pepper. Shape into 4 patties.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

For more avo recipes, visit The South African Avocado Growers’ Association, or follow them on Facebook and Instagram.


Recipe and images supplied by The South African Avocado Growers’ Association.


For more on food, visit Get It Magazine.

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