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BLT Burger with Asparagus Dip – Barbecue Recipe

Serves 4-6


  • 225g back bacon rashers
  • 450g best steak mince
  • 1 onion, grated
  • 2-4 garlic cloves, crushed
  • 1-2 tbsp sunflower oil
  • salt and pepper

For the Dip

  • 175g baby asparagus spears
  • 1 tbsp lemon juice
  • 1 small ripe avocado, peeled, stoned and finely chopped
  • 2 firm tomatoes, peeled, deseeded and finely chopped
  • 150ml crème fraiche
  • salt and pepper

To Serve

  • burger buns
  • lettuce leaves
  • tomato slices


1. Remove any rind and fat from the bacon rashers and chop finely.

2. Place the bacon, steak mince, onion, garlic and salt and pepper in a large bowl and mix well. Shape into 4-6 equal-sized burgers, then cover and leave to chill for 30 minutes.

3. To make the dip, trim the asparagus and cook in a saucepan of lightly salted boiling water for 5 minutes, then drain and plunge into cold water. When cold, drain and finely chop half the spears into a bowl and reserve the rest to serve. Sprinkle the lemon juice over the avocado. Stir in the avocado, tomatoes and crème fraiche. Add salt and pepper to taste, cover and leave to chill until required.

4. Preheat the barbecue. Lightly brush the burgers with the oil, and cook over hot coals for 3-4 minutes on each side, or until cooked to personal preference. Serve the burgers in burger buns with lettuce, topped with a tomato slice, asparagus spear, and a dollop of the dip.