Herbed Burgers, Avocado Sauce; bar burgers

Our friend from Spain had avocado toast every morning for breakfast.

He wasn’t trendy… he just liked it.

I love avocados, but putting them on toast never appealed to me. I’m not a toast person.

I am a sauce person, however.

I’ve made pasta with avocado sauce – why not burgers? On the side we had a simple pasta with browned butter and herbs.

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Herbed Burgers, Avocado Sauce

I made 3 patties because they were easier to handle. We each had 1 1/2. Make 4 if you like… or just 2. Have any leftover avocado sauce on toast for breakfast – or chips for a snack.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Beef
  • Method: Grilling


  • 12oz (350gr) ground beef
  • 1 tbs chopped fresh tarragon
  • 1 tbs chopped fresh garlic chives or regular chives
  • 1 tbs chopped fresh parsley
  • 2 tbs chopped capers
  • 2 tbs breadcrumbs
  • 3 tbs white wine
  • 1 tsp capers
  • Avocado Sauce:
  • 1 ripe avocado
  • 1 tsp lemon juice
  • 3 tbs Greek or plain yogurt (1.52 oz, 60ml)
  • 1 tsp chopped fresh tarragon


  • In medium bowl mix herbs, breadcrumbs, chopped capers and wine.
  • Add beef and mix well.
  • Shape into 3 patties.
  • Cook on barbecue grill for 4 – 6 minutes per side or until done to your liking.   Serve with large dollop of Avocado Sauce and garnish with remaining capers.
  • Avocado Sauce:
  • Remove avocado from shell and put into a medium bowl.
  • Add lemon juice and mash with a fork.
  • Then take a whisk and whisk until fluffy.
  • Whisk in yogurt and tarragon.


The beef should be 85% lean. If leaner add a dollop of olive oil.
A grill basket makes the burgers easier to handle.
Substitute dried herbs (1 tsp) for fresh


  • Serving Size: 1/2 recipe
  • Calories: 635
  • Sugar: 2 g
  • Sodium: 417.5 mg
  • Fat: 45.1 g
  • Saturated Fat: 12.9 g
  • Trans Fat: 1.5 g
  • Carbohydrates: 17.8 g
  • Fiber: 8.6 g
  • Protein: 37.8 g
  • Cholesterol: 119.1 mg

Keywords: burgers, avocadoes, grilled burgers

Grilled Burgers, Avocado Sauce

Another favorite burger is: Dijon Burger with Onions

I grew up in Wisconsin.

At the time, and grandfathered in, there could be 1 bar / tavern for every 100 residents. Although, now that I think about it there were 3 bars in my hometown and only 288 people. Hmmm….

It wasn’t uncommon for families to be in a tavern together – the kids drinking Orange Crush while the parents indulged in something stronger.

A lot of these taverns had a griddle (not a grill) behind the bar.

The hamburgers made in these establishments were as close to perfect food as one could get.

The bartender, who was also usually the owner, did the cooking as well as the pouring.

The perfect hamburger was never frozen. It was made fresh by the bartender. He may or may not have ground his own beef. He often had a cigarette dangling from one side of his mouth.

It was hand-pattied, (probably with unwashed hands) and slapped on a sizzling, hot grill.  A couple of thick slabs of onion were fried along side. 

The onions were well-done, the beef rare. 

A slice of good old American cheese was put on top (nothing fancy here: no cheddar or Swiss or those other highfalutin’ cheeses). 

It was served with ketchup and mustard on the side and 1, maybe 2, pickle chips.  No salad (lettuce and tomato) – that was for city-folks. The buns were slathered with butter and toasted on the griddle alongside the burger. 

When you bit into it juices ran down your chin. 

You can not make these at home – don’t know why. 

They were wonderful for lunch or supper – they were fabulous for a late night snack after tossing down a few beers with friends.

If anyone had suggested Avocado Sauce they would have been laughed out of the bar and chased out of the town.

Times change.

2 thoughts on “Herbed Burgers, Avocado Sauce; bar burgers”

  1. I can actually make those burgers at home, though I admit I wash my hands 😉 Part of the ‘trick’ to making those burgers is to not handle the meat much. I don’t grind my own, but I buy it fresh ground and when I take enough for the burger, I barely pat it into shape. That’s all. The more you handle it, the tougher it gets. It took me a long time to figure that out. But that’s why they’re so juicy. And I think the owner/bartender did them that way because he didn’t have time to handle them a lot. You should try it some time. Makes a world of difference.

    I grew up on those same kinds of burgers though in that same tavern in that same small town which isn’t anymore now.

    • I should be ambitious and grind my own but I’m getting lazy. You’re right about the bartender being busy and the cigarette ash probably added flavor lol.
      I remember well sitting on a bar stool with my dad and my Orange Crush, legs dangling… His brother owned a tavern.

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