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June 15 2013

Guacamole-Stuffed Southwest Burgers

By Worker Bee
47 Comments

Guac BurgerBurgers and avocados are a natural pairing, but instead of piling slices of avocado on top, why not stuff guacamole inside? The inspiration for this simple but genius recipe came from the Civilized Caveman, who adds sun dried tomatoes to his avocado-stuffed burgers.

In the version here, burgers with a Southwest vibe are stuffed with lime-spiked guacamole. The combination of spicy seasonings and refreshing avocado is hard to beat. Yes, of course you could just serve guacamole on the side with regular burgers, but it’s not the same. When the guacamole is stuffed inside the burger, something magical happens. The meat and avocado become one.

These Guacamole-Stuffed Southwest Burgers are big and satisfying, every bite an explosion of flavor. They’re a delicious change of pace from regular burgers and an excuse to ditch ketchup for hot sauce and salsa.

Servings: 4 to 6

Time in the Kitchen: 45 minutes

Ingredients:

Ingredients

  • 2 avocados
  • Juice from 1/2 a lime
  • 1 shallot, finely chopped
  • 2 pounds ground beef (900 g) https://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz2VwCESBws
  • 2 garlic cloves, finely chopped
  • 1/2 cup finely chopped cilantro (120 ml)
  • 1 jalapeno pepper or small green bell pepper, seeded and finely chopped
  • 3 teaspoons chili powder (15 ml)
  • 1 teaspoon cumin (5 ml)
  • 1 1/4 teaspoon salt (5 ml)

Instructions:

Heat the grill to medium-high.

In a small bowl, mash the avocados with the lime juice, shallot and a pinch of salt. Set aside.

In a large bowl, mix together the meat with the garlic, cilantro, jalapeno or bell pepper, chili powder, cumin and salt.

Divide the ground meat into 6 even mounds. Split each mound in two and form two thin burger patties, one patty slightly bigger than the other.

Dollop a spoonful of avocado in the middle of the smaller patty, spreading it out slightly but making sure to leave a little rim around the edge of the meat.

Step 1

Set the larger patty on top and fold/pinch the edges together and shape the burger in your hands to form a tight seal around the guacamole.

Repeat with the remaining five burgers.

Grill the burgers 5 to 7 minutes a side or until cooked to your liking.

Serve with hot sauce or salsa on top.

Guac Burger

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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!