Guacamole Burger

Guacamole burger topped with fresh quac, sour cream, and pepper jack cheese

Holy guacamole, nothing tastes quite like some fresh-made guac. If you haven’t made it before or had it made fresh for you at a restaurant, you need to give this a try. The pre-made paste doesn’t come close. Once you’ve got that awesome guacamole made, you might as well put it to good use on a guacamole burger right?

Making the Guacamole

I’ve tried a number of guacamole recipes in the past and the one I’ve settled on is definitely my favorite. The key is having fresh ingredients. The recipe (detailed below) includes pico de gallo, which can be made fresh using tomato, onion, jalapeño, cilantro (see this recipe). The grocery store I shop at has a fresh pico that I usually buy to save some time, which is a nice option if you can find it… otherwise it’s just a little extra dicing time.

The items that really make this guac are fresh roasted garlic and fresh squeezed lime. These really make the flavor pop. I’ve got some green tabasco in there for light spice, but if you want to amp it up a bit consider getting a jalapeño pepper or two and slicing or dicing it up to add.

Guacamole burger topped with fresh quac, sour cream, and pepper jack cheese

Making the Guacamole Burger

For the burger I’ve topped it with some pepper jack cheese and sour cream. I put sour cream on both sides of the bun (as you can see in the photo) but I’d recommend only doing the top… both side just made the burger want to slide out!

I topped it off with some dashes of the green tabasco for a bit more heat, but if you like it spicy feel free to add something hotter. Or put jalapeños in the guac, diced in the burger mix, or sliced on top.

Guacamole burger topped with fresh quac, sour cream, and pepper jack cheese

Guacamole Burger

Holy guacamole, nothing tastes quite like some fresh-made guac, especially when used on a tasty guacamole burger!

Servings: 4
  • 3 Avocados ripe
  • 8 Cloves Roasted Garlic med size
  • 1/2 Cup Pico de Gallo
  • 1 Tbsp Cilantro chopped
  • 1 Lime for juice
  • 1 Tsp Salt
  • 1/2 Tbsp Worcestershire Sauce
  • 15 Dashes Green Tabasco Sauce
  • 2 Lbs Ground Chuck Beef 80% lean / 20% fat
  • 4 Tsp Salt
  • 1 Tsp Pepper
  • 4 Slices Pepper Jack Cheese
  • Sour Cream
  • 4 Hamburger Buns
  1. First we'll roast the garlic. Preheat oven to 375 and peel the garlic cloves. Place cloves in some aluminum foil with a small amount of olive oil. Wrap and place in oven for 25 min.

  2. Peel and de-seed the avocados. Place them in a large covered container along with all the other ingredients (pico, cilantro, salt, Worcestershire, Tabasco).

  3. Halve the lime and squeeze juice into container.

  4. Once the garlic is ready, mash the cloves with a fork and add to the other ingredients.

  5. Mix all ingredients, mashing the avocados. This is easiest to do with a potato masher if you have one. Otherwise you can use a large fork. You want it fairly mixed/mashed up but with a little bit of chunkiness remaining. Refrigerate when done.

  1. Get your grill/pan/etc hot.

  2. Salt & pepper the ground beef and then divide into 8oz (1/2 lb) portions (or you can use smaller 6oz portions). Flatten into patties that are about 1/2 inch larger than the buns

  3. Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking.

  4. Grill your burgers about 4min on the first side.

  5. Flip burgers and immediately add cheese. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.

  6. Spread some sour cream on the top of the bun. Place the burger on the bottom and add guacamole. Add a few dashes of green Tabasco for a bit more kick.

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