SoCal Guacamole Burger

SoCal Guacamole Burger Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
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.

Yield:

Serves 4 (serving size: 1 burger)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Deb Wise,

July 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note