Photos: Belén Fleming of Belu Photography
These are simply the best burgers. I have yet to meet someone who has tried them and not loved them. My mother made these often when we were growing up, and they are still a favorite for everyone in my family.
Be sure to use 85 percent or 90 percent lean beef in this recipe. A higher fat content than that will cause the burgers to fall apart on the grill. For those who like more fat in your ground beef, don’t worry, the avocado adds enough fat to keep them tender and juicy. We like to eat these wrapped in lettuce with tomato. If you eat bread, they are also incredible on a toasted, buttered bun.
Avocado Burgers
Makes 8 burgers
- 2 lbs. grass fed beef, 85 percent or 90 percent lean
- 1 avocado, mashed
- 4 oz. can diced green chilis
- ¼ cup green onions, chopped
- 2 cloves garlic, minced
- 1 Tbsp. lemon pepper
- 1 tps. salt
Toppings
- 8 fresh tomato slices
- 8 large lettuce leaves
- 8 slices Monterey Jack cheese, optional
- 8 toasted and buttered hamburger buns, optional
In a large bowl, combine the burger ingredients and mix well. Form into 8 patties, and grill over medium heat for 5–7 minutes on each side or until desired doneness. If using cheese, place on top burgers for the last minute of cooking. Wrap burgers in lettuce leaf with tomato if not using buns. If you are serving on a bun, place hamburger buns open face down on the grill for a minute or two to toast. Butter and top the buns with burger, lettuce and tomato.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, visit emilysfreshkitchen.com, or follow her on Instagram @emilysfreshkitchen.
