Dinner tonight was just too good. I had to share. If you are a vegetarian or vegan, this is not for you, because tonight I was craving a nice, juicy, flavorful hamburger. And since drinking those Avocado Milkshakes, I still have avocados on my mind. And though this was a bit of an experiment, the Guacamole Hamburger turned out wonderfully. The guacamole itself is heavy on the lime and garlic, as that's how I like it best. The burger is so juicy and flavorful. The cool guacamole and hot burger are made for each other.
Disclaimer: I never said this was a healthy dinner!
- 1 pound of ground beef (ground chuck makes the best burgers, but you can use something leaner if you like!)
- 2 tablespoons of ketchup
- 2 tablespoons of honey
- 2 tablespoons of fresh lime juice
- 1/2 teaspoon of seasoned salt (I like Lowry's Seasoned Salt. You could just add a 1/2 teaspoon of salt.)
- Combine the ingredients gently. Don't squash the meat too much.
- Make wide, thin patties that will cook quickly, again, not compressing the meat too much while you form the patties.
- Drop your patties in the pan and LEAVE THEM ALONE for at least a couple of minutes. DON'T use your spatula to press the patty down onto the pan.
- When you see that the edges are a bit cooked or check underneath and see that the patties are browning a little bit, flip them and LEAVE THEM ALONE.
- You can check for done-ness by gently pressing the top of the patty. If it's super soft to the touch, it's still rare inside. As it gets closer to done, it will spring back a little more. With a thin (1 inch thick) patty, it should be done in about 7 minutes. Feel free to cook it a little longer, but don't cook it too long. An overcooked burger is NOT good.
- Place your hamburger on a bun and top it with guacamole (recipe below).
Tops 4 burgers generously... or serves one person who really likes guacamole.
- 2 ripe Hass avocados
- 1 very juicy lime (or 2-3 not so juicy limes)
- 2 cloves of garlic, mashed into a paste or finely minced
- 1 small onion, chopped finely
- 1 small ripe tomato (If you can't get a good tomato, leave it out. Flavorless tomato does nothing for the guacamole.)
- 1/4 cup of chopped parsley (If you like cilantro, use some.)
- salt to taste (My taste is about 1/4 teaspoon.)
- 1/2 jalapeno pepper (optional)
Don't bother chopping your avocados if they're ripe, which they really should be. Put your knife into the avocado until it touches the pit. Run it around the pit carefully, cutting the avocado in half the long way. Take half in each of your hands, twist to separate. Use a spoon to scoop the flesh out of the avocado skin or just squeeze until it's all out!
- Mix all of the ingredients together with a fork or your hands. I like to leave my avocado a little chunky.
- Add salt to taste and mix a little more.
Now you can top your burgers or grab some tortilla chips and enjoy!