When it's warm enough late in the afternoon to be serving burgers from the barbecue, and this minty fresh guacamole turns this burger in a bun into a rich and filling supper.

Ingredients - serves 6

6 lamb or beef burgers
1 beef tomato, cut into 6 slices
6 ciabatta buns

3 medium ripe avocados
1 shallot
1-2 cloves of garlic
1 green chilli
zest & juice of a lime
2-3 tbsp chopped mint leaves
light olive oil
salt, black pepper

Method

Chop the shallot finely and add to a bowl with crushed and finely chopped garlic, grated zest of lime, lime juice, salt and pepper, mix all together. Halve and seed the chilli then slice thinly and chop, add to the bowl and mix again. Mash the avocados with a fork to a rough pulp - some texture left in there is good - and fold it all into the contents of the bowl, together with chopped mint, before drizzling in sufficient light olive oil to give a thick, creamy consistency. Cover the surface with cling film and chill for a couple of hours.

Split the buns and brush with olive oil on the inside. Grill them oiled side down only on the grill whilst the burgers are cooking to perfection. Sit a burger in each bun, top with a slice of juicy tomato and a generous spoon of guacamole. Serve with salad.