This copycat b.good West Side burger has chipotle salsa, avocado and cilantro alongside a beef burger. Simple but incredibly tasty, it’s one to do at home.
I don’t know if this is controversial to say or not, but hey, I’ll say it. I’ve never been particularly in to big chain restaurants of any kind – I both prefer to support local businesses plus I generally find what they offer more interesting and better quality. So when I saw this week’s Sunday Supper theme was copycat, I was initially at a bit of a loss.
However there was no need for it to be a major chain copy, and so I got to think about a few of the great local chains that we go to a bit, mainly for lunch, and one of them is b.good which has some tasty, relatively healthy burgers, such as the one I’ve copied here, the West Side burger. Along with a great burger, it’s filled with tomato, avocado, chipotle pepper and cilantro – all delicious and fresh-tasting, it was a fairly easy choice to make and share this week.
As you can probably guess from the above description, it’s not all that complicated, but tastes fantastic. I have adapted what b.good serves to make it even easier, plus a bit easier to eat as if I had any complaint, it’s that the toppings all spurt out as they are all piled on top and are a bit too wet.
I would normally make a chunky salsa – as in the original West Side burger, though their one seems to be just tomato. But for this I have gone for a blender version to get the chipotle flavor well mixed through and make it more of a spread on the base of the burger.
While they describe the burger as containing avocado and cilantro, realistically it’s a chunky, cilantro-y guacamole which goes on top. The burger itself is simply the best ground beef/beef mince you can get (we have some great grass-fed beef from our meat delivery) seasoned with a little salt and pepper. Don’t go for ready-formed – these are so easy and taste so much better.
Blend the salsa, chop the guacamole and a couple slices of tomato, season the beef, form into burgers and cook on the grill, toast the buns and there you are.
We like our burgers medium-thick and cooked so they are still pink in the middle. This way they are nicely juicy and flavorful. Obviously cook your burgers to taste, but however you like them, they’ll not be dry with these delicious toppings, and they won’t be lacking in flavor either. I’d go for a medium level of fat in the ground beef – you need some fat in there for flavor and it will lose some in cooking, but too much and you’ll have flames jumping everywhere as you cook.
The chipotle salsa is so delicious, and you’ll almost certainly have too much, it’s worth enjoying the leftovers with tortilla chips so you get the full flavor coming through on it’s own. It has a little kick to it on its own, but in the burger it loses its edge with all the other components and so more just adds to the flavor mix going on. It’s so easy and tasty, I am not quite sure why I haven’t made it like this before.
I suspect I can’t really describe quite how good this is, but if you’re remotely a fan of a good burger, and like salsa and guacamole then you definitely need to try this. And let’s be honest, who isn’t? Add it to your to-do list for the next sunny, grillable day.
Looking for ore burger ideas? Try these!
- Asparagus parmesan burger with parmesan chips
- Lamb burgers with feta sauce and minted tomato salsa
- Spinach feta salmon burgers
- Plus get more summer recipes from sides to drinks and more.
B.Good's West Side burger (copycat)
- 2 lb ground beef 900g, beef mince, good quality
- 1/4 tsp pepper approx
- 1/4 tsp salt approx
- 8 burger buns to serve
- 2 tomatoes sliced
For the chunky guacamole
- 1 avocado
- 2 tbsp lime juice
- 2 tbsp cilantro coriander, chopped
- 1/4 onion or a little less, finely diced
For the chipotle salsa
- 1 tomato deseeded and roughly chopped
- 1/4 onion
- 1 chipotle pepper in adobo around 1/2-1tbsp
- 1/2 tbsp lemon juice
- 2 tbsp cilantro coriander, approx - leaves only, chopped
- Start by seasoning the beef to taste - about 1/4tsp each of salt and pepper is pretty good - then divide the beef into 4 and form each into a burger by forming a ball and flattening with your hands. Put them on a tray or in a box and chill in the fridge until ready to use (this can be done ahead or just a few minutes before cooking).
- Make the guacamole by peeling and roughly chopping the avocado then putting it in a bowl with the lime juice, cilantro leaves and onion. Mix all together, breaking up the avocado to small chunks.
- Make the salsa by putting all the ingredients in a blender and blending until smooth.
- Cook the burgers on the grill for a few minutes each side, exact time depending on your grill and how you like them cooked (the outside color and how much 'give' you get when you press the middle will help guide you - a bit of give and colored but not black, them are more rare to medium, no give and blackened is closer to well done).
- Toast the burger buns on the inside side for a minute until lightly brown then make up the burgers by spreading a layer of the salsa on the bottom piece of the bun, then top with a burger, a slice of tomato then some guacamole and the top of the bun. Serve warm and enjoy.
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See more copycat recipes from other Sunday Supper tastemakers:
- Hard Rock Cafe’s Twist & Shout Shake by The Crumby Cupcake
- Bang Bang Cauliflower Bites by Cupcakes & Kale Chips
- Copy Cat: Outback Bloomin’ Sauce with Onion Petals by Sew You Think You Can Cook
- Nopal Dip by Cookin’ Mimi
- Copycat Sriracha Sauce by Nosh My Way
- The Village Cafe’s Avocado Dressing by Jane’s Adventures in Dinner
- Applebee’s Oriental Chicken Salad Copycat by Fantastical Sharing of Recipes
- Applebee’s Shrimp and Cavatappi by Grumpy’s Honeybunch
- B.good’s West Side burger with chipotle salsa and avocado by Caroline’s Cooking (you’re here!)
- Brie and Asparagus Pasta by Life Tastes Good
- Cheesecake Factory Cashew Chicken by Feeding Big
- Chicken Kitchen Chop Chop and Curry Mustard Sauce by Love and Confections
- Chicken Tikka Poutine by Sustainable Dad
- Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes by Crazy Foodie Stunts
- IHOP’s Ham, Egg & Cheese Melt by Food Done Light
- Chevy’s Sweet Corn Tomalito by The Wimpy Vegetarian
- Henri’s Tas-Tee Dressing Clone and Cole Slaw by Palatable Pastime
- Panera Copycat Mac and Cheese by From Gate to Plate
- Copycat Cosmic Brownies by Hezzi-D’s Books and Cooks
- Cracker Barrel’s Double Fudge Coca-Cola Cake by Cosmopolitan Cornbread
- Friendly’s Monster Mash Sundae by The Redhead Baker
- Sheetz “Gobbz” Cookies by The Freshman Cook
- Tiramisu by That Skinny Chick Can Bake
- Yeasted Sour Cherry Coffee Cake by Pies and Plots
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