Wednesday, June 11, 2014

Spicy Guacamole Stuffed Burgers

Summer time means grilling time. Aka- it's burger season, people! Veggie burgers, beef burgers, turkey burgers, portobello burgers, lamb burgers.. The variations are endless.

Now let's talk avocados for a moment. Glorious, creamy, fatty, egg shaped orbs of goodness. There are few things in the world that avocado doesn't pair well with. Avocado topped burgers are a no brainer, but what about avocado stuffed burgers? Juicy beef patties filled with lime spiked guacamole. It really doesn't get much better.

Spicy Guacamole Stuffed Burgers
(8 patties)
Adapted from: Mark's Daily Apple

  • Ingredients:
  • 2 avocados
  • Juice from 1/2 a lime
  • 1 shallot, finely chopped
  • Pinch of salt & pepper
  • 2 pounds organic grass-fed ground beef
  • 2 large garlic cloves, minced
  • 1/2 cup finely chopped cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 teaspoon salt


In a small bowl, mash avocados, lime, shallots with a pinch of salt & pepper. DO NOT blend or mash the heck out of your avocados that you're left with a big nasty  completely smooth bowl of goop. This is a cardinal sin, punishable by death. Guac making is serious business. An art to be treated with the utmost care & respect. Okay, end rant. Set guac aside til later.

In a large bowl, thoroughly combine meat, garlic, cilantro, jalapeƱo, chili powder, cumin & salt. 

Divide the meat into 8 even balls. (& if you're a little obsessive compulsive like me.. You can use a food scale to divide them perfectly even.) Then divide each into two smaller mounds. Flatten out each into thin burger patties. 

Scoop guacamole into the center of 8 of the mini patties and smooth out slightly, leaving a clean rim around the edge of the patties so you can seal them. Place the remaining 8 patties on top of the guacamole topped ones and pinch/mold together the edges so the guac is sealed in good. 

Crank up your grill to medium/medium-high heat. Cook burgers 5-7 minutes on each side or til cooked to your personal taste. Munch. :)

I wrapped mine up in big romain lettuce leaves, topped with fresh sliced tomatoes, hot sauce & soy-free vegenaise. So so good


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