Holy guacamole, nothing tastes quite like some fresh-made guac, especially when used on a tasty guacamole burger!
- 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
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.
Peel and de-seed the avocados. Place them in a large covered container along with all the other ingredients (pico, cilantro, salt, Worcestershire, Tabasco).
Halve the lime and squeeze juice into container.
Once the garlic is ready, mash the cloves with a fork and add to the other ingredients.
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.
Get your grill/pan/etc hot.
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
Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking.
Grill your burgers about 4min on the first side.
Flip burgers and immediately add cheese. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
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.