Guacamole Burger Paleo Recipe

Ready for some great food to go with your great workouts? This extraordinarily tasty burger highlights the authentic flavors of Mexican cuisine and is the ideal choice for a quick Paleo meal.

It is tender and succulent and will have burger aficionados raving. Besides, it’s cooked in a grill pan (or you may use a skillet) so you won’t have to bother with heating up the grill.

Here are a few secrets to the perfect burger in a skillet:

• To retain the moisture, cook it in a heavy skillet (cast-iron is best), greased with beef fat or grass fed butter;
• Use chuck steak (coarsely ground) preferably 85% lean;
• Bring the ground meat to a room temperature before cooking to avoid the burgers shrinking;
• When forming the patties handle them gently;
•  Season them while cooking;
• Heat the grill pan or skillet on high before placing the burgers;
• Cook on one side until almost done and flip once only
• Serve immediately

The addition of finely chopped veggies and the refreshing guacamole topping make this burger bursting with flavor and irresistible.

For the guacamole it is essential to use the freshest ingredients for optimum taste. When choosing avocados, the ready-to-eat will yield slightly when given a gentle squeeze. Avoid buying too soft fruit and if your avocados are not ripe enough, place them in a brown paper bag together with some apples and they’ll be ready to eat in a day or two.

To prevent discoloration, as soon as you prepare the guacamole, sprinkle with a little lime juice, cover with plastic wrap and refrigerate until ready to serve. Putting the pits into the guacamole will also keep it from turning brown. Should discoloration still happen, simply scrape and discard the dark layer.

Guacamole Burger

Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

For the guacamole:
1 large ripe avocados, seeded
2 tablespoons lime juice, freshly squeezed
½ cup red onion, finely chopped
¼ teaspoon ground cumin
1 clove garlic, crushed

1 green chillies, such as jalapeno or serrano, seeded and finely chopped

½ cup tomatoes, seeded and diced

3 tablespoons cilantro leaves, chopped
Salt and freshly ground black pepper to taste

For the patties:
½ red onion, finely chopped
¼ cup red bell pepper, finely diced
2 garlic cloves, minced
¼ cup finely chopped cilantro
¼ cup yellow bell pepper, finely diced
1 ½ pounds ground beef, preferably grass-fed
1 jalapeno pepper, seeded and finely chopped
½ teaspoon cumin
1 teaspoon taco seasoning (optional)
½ teaspoon chilli pepper
Salt and freshly ground black pepper to taste

To serve:
Sliced tomatoes, lettuce and onions

Directions:

1. Scoop avocado flesh into a medium sized bowl and mash with a fork. Stir in the lime juice, red onion, cumin, garlic, green chilli, tomatoes and cilantro.  Season to taste and refrigerate in an airtight container while you prepare the burgers.
2. In a large bowl, mix together all burger ingredients and form into 4 patties, about ½ inch thick.
3. Heat the grill pan and cook the burgers, spacing them apart to allow the edges to brown. If using a skillet, heat 2 tablespoons butter and cook the burgers until nicely brown on the first side, about 3-4 minutes, then flip and cook until the desired doneness (4 minutes for medium rare).
4. Transfer to a plate and tent with aluminum foil until ready to serve.
5. Top with the guacamole and serve over lettuce, sliced tomatoes and onions.

Nutrition facts per serving (340g):
| calories 425 | total carbs 12g | protein 35g | total fat 27g | cholesterol 105mg | sodium 123mg|