Rating: 3.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 2

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.

Deb Wise
Recipe by Cooking Light July 2013

Gallery

Randy Mayor; Stylist: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

403 calories; fat 21.1g; saturated fat 5.6g; mono fat 10.4g; poly fat 2.6g; protein 27.6g; carbohydrates 27.5g; fiber 7g; cholesterol 74mg; iron 3.8mg; sodium 499mg; calcium 74mg.
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