Guacamole-Stuffed Southwest Burgers

Burgers are a Primal favorite, but plain old burgers with the same old toppings can get boring after a while. What better way to combat the boredom than to create a burger with a surprise ingredient inside? Introducing southwest burgers, stuffed with cheese and topped with with lime-spiked guacamole.

The combination of spicy seasonings, buttery cheese, and refreshing avocado is hard to beat. Yes, of course you could just serve guacamole on the side with sliced veggies for dipping, but it’s not the same. Sure, you could melt cheese on top, but the cheese melding with the juicy burger creates a brand new experience. It’s the synergy between the spiced meat, the melty cheese, and zingy, cool avocado that creates a delicious change of pace from a plain burger in a lettuce wrap.

Let’s level up your burger.

Southwest Stuffed Burgers with Guacamole Recipe

cheddar stuffed burger with avocado with a lettuce wrap recipeServes: 6

Time in the kitchen: 30 minutes

Ingredients

Guacamole

  • 2 avocados
  • juice from 1 lime
  • 1/3 cup chopped cilantro
  • 1/4 cup minced red onion
  • 2 Tbsp. finely chopped green pepper
  • 1/2 tsp. ground coriander
  • salt

Burgers

  • 2 lbs. ground beef
  • 1/4 cup chopped cilantro
  • 2 tsp. chili powder
  • 2 Tbsp. minced red onion
  • 2 Tbsp. finely chopped green pepper
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 oz. shredded cheddar, pepper jack or colby cheese
  • green leaf or boston lettuce
  • unsweetened BBQ sauce or spicy ketchup (optional)ingredients for cheddar stuffed burger with avocado with a lettuce wrap recipe

Directions

Preheat your grill to medium-high heat.

In a bowl, combine the ground beef, spices, cilantro, red onion and green pepper.

meat and spice mix for cheddar stuffed burger with avocado with a lettuce wrap recipe

Form into 6 balls.

Take each of the balls and split them in half. Form one half into a flat patty with a slight indent in the middle and put a handful of shredded cheese in the center.

raw burger stuffed with cheddar for cheddar stuffed burger with avocado with a lettuce wrap recipeTake the other half of the patty and flatten it. Place the flattened patty on top of the stuffed patty and press the edges together to form one uniform stuffed patty. Repeat with the remaining meat and cheese. Make sure the edges are tightly pressed together to keep the cheese inside while grilling.

Place the burgers on the grill and cover. Allow to grill for 2 minutes, then turn them 90 degrees to form nice square grill marks.

stuffed burgers on the grill for the cheddar stuffed burger with avocado with a lettuce wrap recipeGrill for an additional couple of minutes, then flip the burgers over and repeat on the other side. Grill until the internal temperature reaches 160 degrees Fahrenheit. Remove the burgers from the grill and allow them to rest while you prepare the guacamole.

Scoop the flesh out from the avocados and mash with the lime juice until it reaches your desired texture. Stir in the onion, cilantro, pepper and coriander. Season with salt.

guacamole in a mixing bowl for cheddar stuffed burger with avocado with a lettuce wrap recipe

Place a dollop of guacamole on the burgers. Enjoy the burgers as-is or wrap them in lettuce.

cheddar stuffed burger with avocado with a lettuce wrap

 

cheddar stuffed burger with avocado with a lettuce wrap recipeTake it a step further with your favorite unsweetened BBQ sauce or spicy ketchup if you’d like! We like serving the burgers alongside our chopped broccoli salad.

cheddar stuffed burger with avocado with a lettuce wrap recipe

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cheddar stuffed burger with avocado with a lettuce wrap recipe

Guacamole-Stuffed Southwest Burgers


  • Author: Mark's Daily Apple
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Cheddar-stuffed southwest spiced burger topped with cool guacamole and wrapped in lettuce.


Scale

Ingredients

Guacamole

2 avocados

juice from 1 lime

1/3 cup chopped cilantro

1/4 cup minced red onion

2 tbsp. finely chopped green pepper

1/2 tsp. ground coriander

salt

Burgers

2 lbs. ground beef

1/4 cup chopped cilantro

2 tsp. chili powder

2 tbsp. minced red onion

2 tbsp. finely chopped green pepper

2 tsp. ground cumin

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. black pepper

4 oz. shredded cheddar, pepper jack or colby cheese

Green leaf or boston lettuce


Instructions

Preheat your grill to medium-high heat.

In a bowl, combine the ground beef, spices, cilantro, red onion and green pepper.

Form into 6 balls.

Take each of the balls and split them in half. Form one half into a flat patty with a slight indent in the middle and put a handful of shredded cheese in the center.

Take the other half of the patty and flatten it. Place the flattened patty on top of the stuffed patty and press the edges together to form one uniform stuffed patty. Repeat with the remaining meat and cheese. Make sure the edges are tightly pressed together to keep the cheese inside while grilling.

Place the burgers on the grill and cover. Allow to grill for 2 minutes, then turn them 90 degrees to form nice square grill marks.

Grill for an additional couple of minutes, then flip the burgers over and repeat on the other side. Grill until the internal temperature reaches 160 degrees Fahrenheit. Remove the burgers from the grill and allow them to rest while you prepare the guacamole.

Scoop the flesh out from the avocados and mash with the lime juice until it reaches your desired texture. Stir in the onion, cilantro, pepper and coriander. Season with salt.

Place a dollop of guacamole on the burgers. Enjoy the burgers as-is or wrap them in lettuce.

Take it a step further with your favorite unsweetened BBQ sauce or spicy ketchup if you’d like! We like serving the burgers alongside our chopped broccoli salad.

  • Category: Lunch, Dinner
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger
  • Calories: 487.7
  • Sugar: .9 g
  • Sodium: 673.9 mg
  • Fat: 35.7 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 1.3 g
  • Carbohydrates: 7.8 g
  • Fiber: 3.8 g
  • Protein: 33.8 g
  • Cholesterol: 124.3 g
  • Net Carbs: 3.87 g

Keywords: stuffed burger recipe, cheese stuffed burger recipe, cheddar stuffed burger recipe, guacamole burger recipe, southwest burgers recipe

Nutrition Facts (1 burger, 1/6 of guacamole)

Calories: 487.7
Sugar: .9g
Sodium: 673.9mg
Fat: 35.7g
Saturated Fat: 14g
Monounsaturated Fat: 14.32
Polyunsaturated Fat: 1.58
Trans Fat: 1.3g
Carbs: 7.8g
Net Carbs: 3.87g
Fiber: 3.9g
Protein: 33.8g
Cholesterol: 124.3mg

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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47 thoughts on “Guacamole-Stuffed Southwest Burgers”

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  1. I usually just put the guac on top of my burger. This is a nice switch-up.

  2. I love ideas like this when cooking for a group of people. It probably only takes an extra minute compared to normal burgers with guac on the side, but it looks 1,000 times more impressive haha

  3. Definitely going to try this during my 21-day challenge, which begins tomorrow!

  4. These look so good! Maybe blowing the socks off my family tomorrow with these will get them too commit to a better way of living.

  5. Would you consider adding a “print recipe” button/option when you share things like this? I would love to have a simple print option so that I can carry it with me to the kitchen. Many food bloggers have the option, and I always appreciate it when they do. Thanks for considering it!

  6. This looks SO good! However, at the risk of sounding like a germophobe, ( which I am not) – if I am putting guac on raw ground meat, does the inside get cooked enough to kill any nasties that MAY have been in the meat?

    That question aside, if you are cooking the burger enough to fuly cook both patties, what does that do to the guac inside?

    Not sure if I would like hot guacamole…the pic looks amazing!
    I’m just a logistics geek. 😉

    1. I was thinking exactly the same thing! Especially in light of the recent assessment of the large scale meat industry that indicated up to 70-80% of ground meats were contaminated with dangerous strains of bacteria (not sure if it was a CDC or FDA study? I think it was pretty recent though) – yeah, I know, buy local, buy grass fed! But still, having been to meat processing facilities in my job as a occupational safety guy – I have seen just how messy and easy it would be to contaminate even ‘good’ grass fed meats due to sloppy processing. My guess is that the ‘7 minutes on a side’ would be enough to cook through each layer of the meat just fine – the trick would be if you spread the guac across the meat using a knife or something, you could end up with bacteria ‘in the mix’ with the guac, which may or may not come to temp. I would draw this in the same risk-based category as stuffing in the bird on thanksgiving (a truly possible source of food poisoning). Still, it looks delicious! Just saying, folks might want to be aware of the risk… I plan on trying it!

      1. Update: So I did try these last night – they were awesome! I cooked them longer though – 12 minutes a side;-) The guac came to 165 with a meat thermometer, so it was ‘cooked’ as well at that point. It was still green, but it was hot – and just as tasty!

  7. Made these last night – guac on the side. Really nice flavor for the burgers!

  8. I like cold guacamole on my burgers, but I’m pretty sure I wouldn’t like hot avocado inside my burger. I’ll stick to putting onions and mushrooms in my meat.

  9. OK, these are definitely in the To-Do immediately list! Gosh, I should not browse these recipes when I’m hungry *drool…*

  10. Made these tonight, they were delicious and the guacamole is tasty stuffed in middle, doesn’t get too hot. Thanks for the great idea.

  11. There’s a messy looking link where ground beef is listed in the ingredients.

  12. I cooked these last night. Although they were delicious, the kind of oozed out and there was too much pink where the inner meat touched the gauc. I would cook mush slower than a regular patty and longer next time, or just do guac on top.

  13. These look AWESOME!! Definitelty on the grocery list for next week’s meals -they’ll make my primal-fiance’s day (well, these and some biltong!!)!

  14. No, My friends would not really call me that, that is just where I am.

    I am still licking my mustache from the meal… Really terrific. I had never imagined “cooking” guacamole – but wanted to try it. Awesome – and the kids said it even beat out meatza! That’s saying something…

    Really, though, 3 teaspoons of chili powder? Yikes. I love spicy food, but that seems like a lot. I did spike it a little – a lot less than I would if not cooking for the fam. But I don’t think I would have ever put in 3 teaspoons.

    But the warm guac gave such a nice texture to the whole thing – supah yum!

    We had it with saute’d mushrooms and onions on a bed of raw spinach.

    Thanks !

    -Nate

  15. I rely on these recipes! Yummy. But I am not geeky enough to get the printouts to suit me. So, yes, a ‘print’ button would be awwwesome. thanks Mark!

  16. Made these the other night. They didn’t stay sealed very well, but man, were they good. Add a little shredded cheese, salsa, and sour cream on top, and it was a complete meal.

    For those that said they didn’t cook enough, we did ours on the top rack of the grill, and they were perfect.

  17. Attempted to make this(via civ.caveman) the other night for my hub, with our last avo, when the avo mix and porcelain bowl jumped off the cutting board, shattering across the wood floor. Stood their in disbelief. I actually considered the “5 second rule” -HA! So to save the meal, I cooked up some crispy bacon, broke it into pieces, stuffed the meat full of it, then cooked it in some bacon grease in a cast iron pan. He loved it. Bacon saves the day!

  18. My burgers did not stay sealed either – need to work on that technique. I had mine with melted cheddar, salsa, and sour cream. It was so awesome! (And I’m not even a big fan of guacamole) Loved it!