First lets make the burgers
Place the 1lb of mince in a bowl, add the 2 tablespoons of Worchester Sauce, add a good pinch of salt and freshly ground black pepper. Slice and roughly chop half of the Chorizo Sausage and add to the mix. Mix all the ingredients well and divide into 3 good size 1 inch thick patties. Place a thumb mark in the middle of each Pattie - this will ensure the burgers will maintain their shape while grilling. Cover and place the burgers aside while we make the guacamole
Half 2 ripe avocados, Deseed, scoop and placed in a bowl. Then half the lime and squeeze 1 half over the avocado pulp and mix. Then add 2 cloves of finely sliced/chopped garlic. Add a good pinch of salt. With a solid fork mash all the ingredients and then squeeze in the other half of the lime. Leave to rest at room temperature while you wait for the burgers.
To the Grill
Set your grill for 2-Zone cooking - see our techniques page for all the setups.
Lightly oil the grate to prevent the meat from sticking when you need to flip your burgers. Grill each side for approx. 3 - 4 minutes for Medium doneness or longer or shorter for your desired doneness. Get a nice char on each side. Then move the burgers away from the flame (indirect). add a small amount of Hickory or Apple wood chips and put the lid on the BBQ for 5 minutes. Remove the burgers and let rest for 2 - 3 minutes.
Straight Up Burger
Lightly toast the buns on the grill - Remove and build the burger. We like it straight up with no mess. Spread a small amount of Mayo and Ketchup on bottom bun, add the meat, add the simple guacamole and my favourite fruity sliced Habaneros. Hot!!