- 2 avocados
- Juice from 1/2 a lime
- 1 shallot, finely chopped
- Pinch of salt & pepper
- 2 pounds organic grass-fed ground beef
- 2 large garlic cloves, minced
- 1/2 cup finely chopped cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 1/4 teaspoon salt
In a small bowl, mash avocados, lime, shallots with a pinch of salt & pepper. DO NOT blend or mash the heck out of your avocados that you’re left with a big nasty completely smooth bowl of goop. This is a cardinal sin, punishable by death. Guac making is serious business. An art to be treated with the utmost care & respect. Okay, end rant. Set guac aside til later.
In a large bowl, thoroughly combine meat, garlic, cilantro, jalapeño, chili powder, cumin & salt.
Divide the meat into 8 even balls. (& if you’re a little obsessive compulsive like me.. You can use a food scale to divide them perfectly even.) Then divide each into two smaller mounds. Flatten out each into thin burger patties.
Scoop guacamole into the center of 8 of the mini patties and smooth out slightly, leaving a clean rim around the edge of the patties so you can seal them. Place the remaining 8 patties on top of the guacamole topped ones and pinch/mold together the edges so the guac is sealed in good.
Crank up your grill to medium/medium-high heat. Cook burgers 5-7 minutes on each side or til cooked to your personal taste. Munch. 🙂
I wrapped mine up in big romain lettuce leaves, topped with fresh sliced tomatoes, hot sauce & soy-free vegenaise. So so good.