Amanda Laird: Beef burgers with avocado and horseradish

Photo / Babiche Martens

Serves 4

500g beef mince
2 cloves garlic, crushed
1 egg
2 tsp Worcestershire sauce
1 small onion, diced
Salt and freshly ground black pepper
Oil
2 red peppers
4 baps
Good quality egg mayo or aioli
Horseradish sauce
Avocado, sliced
Rocket leaves
Capers

1 Make the patties by combining the mince, garlic, egg, Worcestershire sauce, onion and seasoning. Let sit while preparing the peppers.

2 Grill the whole peppers either over an open flame or under a hot grill. Turn frequently until the skin has blackened. Put into a paper bag and close or into a bowl covered with plastic wrap, so they steam. When cool, rub off the skin, halve to remove the seeds and stalk then slice.

3 Form the mince into 4 patties. Cook in a hot pan with a little oil for 3-4 minutes on each side or until cooked through.

4 Halve the baps and lightly toast. Spread with mayo and horseradish then rocket, peppers, beef, avocado, more mayo and capers.