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Spicy Steak and Avocado Cheeseburger Recipe

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This colorful and incredibly tasty creation is my version of the legendary Chilean sandwich, the chacarero. By its general definition, a chacarero is a sandwich made with thin strips of beef steak, tomatoes, chilies and green beans. While I have remained true to the creation by including all of those ingredients in this version of the sandwich, I have also included a few more to even further bolster the satisfying qualities of the dish. The fries with which I ultimately served my burger are entirely optional.

Spicy Steak and Avocado Cheeseburger
Credit: Gordon Hamilton

Spicy steak, avocado and cheese burger with green beans and tomato

Ingredients (Serves 1)

  • 1 large baking potato (if serving fries with burger)
  • 3 thin strips of frying steak
  • 2 tablespoons olive oil, plus extra for frying
  • 1 large garlic clove, peeled and crushed or grated
  • 1/2 teaspoon hot chili powder
  • Salt and black pepper
  • 1 medium sized ripe hass avocado
  • Juice of half a large lime
  • Few drops of Tabasco sauce
  • 1 large tiger bread roll
  • 8 trimmed green beans
  • 2 slices processed cheese
  • 3 slices from a medium tomato
Steaks and Marinade Ingredients
Credit: Gordon Hamilton

Strips of steak and marinade ingredients

If you intend serving the fries/British chips with your sandwich and wish to make them the same way I do, their initial preparation is your first step. Peel the potato, slice lengthways to around half to three-quarters of an inch and chop in to middle finger sized strips. Steep for ten minutes in cold water. Drain and put them in a pot with fresh cold water and some salt. Bring the water to a simmer for five minutes only. Drain, allow to steam off and dry out for a few minutes and refrigerate in a suitable dish for a minimum half hour. 

Preparing Steak Marinade
Credit: Gordon Hamilton

Preparing marinade for steak

Measure out the olive oil in to a stone or glass bowl. Don't use a plastic bowl as the spice could stain it permanently. Add the garlic clove and chili powder. Season with just a little bit of salt and pepper. Stir well to combine all the ingredients in to a thin paste.

Steak added to Marinade
Credit: Gordon Hamilton

Steak strips are added to marinade

Lay the steak strips in the oil and turn around gently with a wooden spoon to evenly coat. Cover the bowl with some plastic wrap and set aside to marinate for an hour. Note that the bowl should not be put in the fridge as the steak should be cooked from room temperature.

Spicy Avocado Paste Ingredients
Credit: Gordon Hamilton

Spicy avocado paste ingredients

As soon as the steak is set aside to marinate, prepare the avocado combination that the flavors have a chance to similarly infuse.

Avocado Spooned in to Bowl
Credit: Gordon Hamilton

Avocado flesh is spooned in to a bowl and seasoned

You can peel and stone the avocado any way you choose. The way I do it is to cut all the way around the longest circumference right through to the stone. I then twist the two halves apart and carefully embed the knife in the stone, twisting it free. The flesh can then be spooned out of each half and put in to a bowl. Add the lime juice, a few drops of Tabasco and some salt and pepper.

Avocado is Mashed
Credit: Gordon Hamilton

Avocado is mashed with seasoinings

Mash the avocado with a fork until it is smooth and all the seasonings are fully combined. Taste and if necessary adjust the seasoning as required. though do be careful about adding Tabasco as just a couple of drops can make a huge difference. Just as with the steak, cover the bowl and set aside until required.

The fries should now be deep fried for three or four minutes, drained, cooled and put back in the fridge for at least a further half hour.

Steak Strips are Fried
Credit: Gordon Hamilton

Marinated steak strips are quickly fried

When the steak has marinated for a the full hour, pour some oil in to a large, non-stick frying pan and bring it up to a fairly high heat. Put the fries on for a final deep fry of four to five minutes until crisp and golden. These thin steak strips only took a minute each side in the pan to cook.

Steaks are Rested
Credit: Gordon Hamilton

Fried steaks are lifted to a heated plate to be covered with aluminum foil and rested

The steaks should be lifted to a heated plate and the plate covered with aluminum foil for a few minutes to let them rest. Remove the fries from the deep fryer and drain on a plate covered with kitchen paper.

Green Beans are Fried
Credit: Gordon Hamilton

Green beans are fried in steak juices

The green beans should be fried for a couple of minutes in the hot pan vacated by the steaks. Shake the pan gently every twenty seconds or so to turn them in the spiced oil.

Tiger Bread Roll
Credit: Gordon Hamilton

Tiger bread roll

Cut the bread roll in half horizontally. If desired, the cut sides can be lightly toasted under your broiler/overhead kitchen grill before you start to assemble the sandwich.

Cheese and Avocado Laid on Roll
Credit: Gordon Hamilton

Cheese slices and mashed avocado are added to bottom and top roll halves respectively

Start assembling your burger by laying the cheese slices on the bottom half of the roll. Spoon some of the avocado mix on to the top half of the roll and spread it out. You won't need all of it but the excess can be kept overnight if necessary in the fridge, covered again with the plastic wrap, and used the following day in some other way.

Steaks are Laid on Cheese
Credit: Gordon Hamilton

Steak strips are laid on cheese slices

Cooking tongs are best used to lift the rested steaks on to the cheese slices.

Beans and Tomatoes added to Roll
Credit: Gordon Hamilton

Green beans and tomato slices are added to roll

The green beans should be lifted - also using the cooking tongs - on to the top of the avocado. The tomato slices should be arranged on top of the steaks.

Burger Plated with Fries
Credit: Gordon Hamilton

Spicy steak and avocado cheeseburger is plated with accompanying fries

Carefully lift the top on to the bottom of the roll and plate up with the drained fries.



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