RECIPES: Recipe Details
Spicy Guacamole Burger
My wife and I have been in Texas for 24 years and grilling lunch on Sundays for single s for the past 8 years. We love to grill and we know that singles often have a hard time making a nice meal for just one person. One of the favorite pleasure foods of Texas is guacamole. After years of trial and error, I have developed a guacamole recipe that is 2nd to none. It is often used as both a dip and a garnish on two of the "Sunday Singles" favorite grilled foods---fajitas and burgers. As you will see below, the same sauté is the shared by both the guacamole topping and burger meat mixture that gives it that kick that Texas is known for!
1/2 cup of extra light olive oil
2 medium yellow onions diced well
5 large jalapenos seeded and minced
4 scallions (green onions) chopped
6 fresh garlic cloves finely minced
Juice from 1/2 lemon
Juice from 1/2 lime
1.5 tsp. salt
10 medium ripe avocados chilled
1/2 bunch of fresh cilantro chopped
1 large tomato cubed
2 pounds ground chuck
3 tsp. paprika
2 tsp. salt
1 tsp. fresh ground pepper
Ground Cayenne Red Pepper in container with shaker lid
6 Golden Egg Buns
Guacamole: Add olive oil to a 10-12 inch pan and heat at low-medium. Add onions and peppers and sauté until onions start to turn clear. Stir in garlic and remove pan from grill or turn off stove. Place chilled avocado meat into a large metal mixing bowl or kettle. Add lemon, lime, salt and half of sauté mixture (including oil). With a potato masher, mash and mix ingredients. Finally, mix in fresh tomato and cilantro. Transfer into a serving bowl, cover and put in refrigerator. Burger: In a large mixing bowl add all burger ingredients except meat and remaining sauté mixture and whip together with a whisk. Add ground chuck and knead in all ingredients before making into patties. Using a Tupperware patty press, make 6 patties and place on a wax paper covered cookie sheet. For easy transfer of patties to griddle, cut wax paper between patties. Sprinkle a thin layer of cayenne pepper on top of patties. Cooking: Coat cast iron griddle or pan and grill grates with peanut or grape seed oil. Heat cast iron well or until first sign of light smoke from oil. Flip each patty over when placing on griddle so that seasoned side is down. Sprinkle a thin layer of cayenne pepper on the unseasoned side of patties (which should be face up now). Cook patties on cast iron for one to two minutes each side or until blackened. Transfer patties to grill grate and finish cooking until fully cooked (internal temperature 165 degrees for poultry). Place buns on cast iron until lightly toasted. Serving: Remove guacamole from refrigerator and serve as both a garnish for burgers and dip with tortilla chips.
Please note that salt is used twice---once in the guacamole and once in the patties. i.e. Total of 16 ingredients.