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SoCal Guacamole Burger

Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1 burger)
Our SoCal Guacamole Burger is creamy-rich on the top and sprout-crunchy on bottom. This Southern California burger blends the region's produce-forward approach with Latin flair on a lean sirloin patty.

Ingredients

  • 1 ripe peeled avocado, divided
  • 1 tablespoon light sour cream
  • 1 tablespoon canola mayonnaise (such as Hellmann's)
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/3 cup chopped seeded tomato
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 teaspoon kosher salt, divided
  • 1 pound 90% lean ground sirloin
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) whole-grain hamburger buns
  • 1 cup alfalfa sprouts

Nutrition Information

  • calories 403
  • fat 21.1 g
  • satfat 5.6 g
  • monofat 10.4 g
  • polyfat 2.6 g
  • protein 27.6 g
  • carbohydrate 27.5 g
  • fiber 7 g
  • cholesterol 74 mg
  • iron 3.8 mg
  • sodium 499 mg
  • calcium 74 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream and next 3 ingredients to bowl; stir to combine. Dice remaining half of avocado. Add diced avocado, tomato, jalapeño, and 1/8 teaspoon salt to bowl; stir gently to combine.

  3. Divide beef into 4 equal portions. Gently shape each portion into a (1/2-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 3/8 teaspoon salt and pepper. Place burgers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.

  4. Place 1/4 cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun.