Guacamole Burgers
This recipe prepares flavorful guacamole burgers, featuring seasoned ground sirloin patties topped with fresh, zesty guacamole, melted cheddar cheese, and classic burger accompaniments on toasted buns. It's a satisfying and vibrant meal for any burger enthusiast, highlighting fresh ingredients and simple cooking techniques.
Equipment
- 1 Mixing Bowl For preparing the guacamole.
- 1 Chef's knife For chopping vegetables.
- 1 Cutting Board For safe and efficient prep.
- 1 Grill or Large Skillet For cooking burger patties.
- 1 Spatula For flipping burgers and toasting buns.
Ingredients
Main
- For the Guacamole
- 2 ripe avocados from Mexico peeled, pitted, and mashed
- 1 small red ripe tomato, diced
- 1/2 cup cilantro leaves chopped
- 1/4 teaspoon salt
- Juice of one lime
- 1 jalapeno stem and seeds removed, finely diced (optional)
- For the Burgers
- 2 pounds ground sirloin formed into four patties
- 1 teaspoon steak seasoning
- 4 hamburger buns
- 4 ounces 1-oz slices cheddar cheese
- Green leaf lettuce
- 2 ripe red tomatoes, sliced
- 1 small onion peeled and thinly sliced
Instructions
- Prepare the guacamole: In a medium bowl, mash the peeled and pitted avocados. Stir in diced red tomato, chopped cilantro, salt, lime juice, and finely diced jalapeno (if using). Set aside.
- Form the burger patties: Divide the ground sirloin into four equal portions and gently form them into patties, slightly wider than the hamburger buns, as they will shrink when cooked.
- Season the patties: Sprinkle one teaspoon of steak seasoning evenly over both sides of the formed burger patties.
- Prepare the burger toppings: Wash and dry the green leaf lettuce. Slice the ripe red tomatoes and thinly slice the small onion.
- Cook the burgers: Preheat a grill or large skillet over medium-high heat. Cook the patties for 4-5 minutes per side for medium doneness, or to your preferred level. During the last minute of cooking, place a slice of cheddar cheese on top of each patty to melt.
- Toast the buns: While the burgers are cooking, lightly toast the hamburger buns on the grill or in a separate pan until golden brown.
- Assemble the burgers: Place a piece of green leaf lettuce on the bottom half of each toasted bun.
- Add the cooked burger patty (with melted cheese) on top of the lettuce.
- Generously spoon the prepared guacamole over the melted cheddar cheese on each patty.
- Top with sliced tomatoes and onions, then place the top bun to complete the burger. Serve immediately.
Notes
For the guacamole, ensure avocados are perfectly ripe—soft but not mushy—for the best texture. To prevent browning, press plastic wrap directly onto the surface of the guacamole until ready to serve. When forming burger patties, handle the meat minimally to keep it tender; overworking can lead to tough burgers. Form them slightly wider than the buns, as they will shrink during cooking. Cook burgers on a medium-high heat to achieve a good sear and juicy interior. Resting the cooked burgers for a few minutes before assembling helps redistribute juices, resulting in a more succulent patty. Toasting the buns is crucial for texture and preventing sogginess from the juicy toppings.