Guacamole Burger Food

FAJITA BURGER WITH GUACAMOLE

Steps:

• Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
• Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
• Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
• Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
• Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
• Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.

GUACAMOLE BURGER

Steps:

• Halve the avocados and scoop out the flesh, toss the skin and the pit. In a bowl, mash the avocado until it is still a bit chunky. Add the salsa, salt, minced garlic (if you are using it), and the cilantro and mix until all ingredients are incorporated. You want this to be sort of chunky, not creamy.
• Form the ground meat into four patties and grill until desired doneness.
• When the burgers are almost done, toast the English muffins on the grill or in a toaster.
• Then assemble the burgers in this order:.
• a half toasted English muffin, a burger, guacamole, onion slice, tomato slice, lettuce leaf, and muffin top.
• Pass around napkins because this can get messy.

ZESTY GARLIC GUACAMOLE BURGER

Steps:

• 1. Pour vegetable oil into a cast iron or fry pan and heat until oil shimmers. Sprinkle hamburger patty with salt and pepper on both sides and add to hot fry pan.
• 2. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
• 3. Cook burger to desired doneness and turn off heat.
• 4. Layer lettuce and chips on bottom of bun and spread guacamole
• 5. Then layer burger, tomato, and Vlasic® Zesty Garlic Dill Stackers.

LT GUACAMOLE BURGER

Steps:

• Heat a griddle medium hot.
• Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes. Flip the burger, place the cheese on top and continue griddling for 2 to 3 minutes for medium rare.
• Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted.
• To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Guacamole on the top bun and then put the sandwich together and serve.
• Mash the ingredients together in a medium bowl.

PRAWN & LIME GUACAMOLE BURGERS

Steps:

• Tip 300g of the prawns into a food processor with the cod, coriander, chilli flakes, garlic, ginger and 1 tsp salt. Pulse until the mixture comes together, then tip out into a large bowl. Roughly chop the remaining prawns and stir these through the prawn and cod mixture. Form the mixture into four even-sized patties using damp hands. Cover and chill for 1 hr.
• For the pickles, tip the onions and radishes into a non-metallic bowl with the lime juice and a pinch of salt, then set aside to pickle for 30 mins.
• Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl and gently mash (try to retain some chunkiness) with a fork, then fold in the coriander, lime juice and a large pinch of salt. For the chilli mayo, mix the mayonnaise and hot sauce together. Set both aside until ready to use.
• Light the barbecue and wait until the coals are ashen, then cook the burgers for 3-4 mins on each side until golden and cooked through. Alternatively, heat the rapeseed oil in a large frying pan over a medium-high heat. Dust the burgers in the cornflour, then fry for 4 mins on each side until golden and crisp. Keep warm on a plate. Lightly toast the cut side of the buns on the barbecue or in the pan, then top with the burgers, guacamole, lettuce, pickled onions and chilli mayo.