Best Guacamole Burgers Recipes

GRILLED CHIPOTLE BURGERS WITH GUACAMOLE

Steps:

• Heat gas or charcoal grill. In large bowl, mix beef, green chiles and chipotle chiles. Shape into 8 patties, about 3/4 inch thick.
• In medium bowl, mash guacamole ingredients, using pastry blender or fork.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice; cook just until cheese is melted. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cook time.
• Layer buns with tomato slices, burgers and guacamole.

CHICKEN CHEDDAR AND GUACAMOLE BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground chicken, 1/3 cup cilantro, Cheddar cheese, garlic, jalapeno pepper, lime juice, cumin, paprika, salt, and pepper together in a bowl; shape into 4 patties.
• Cook patties on grill until the bottom is browned, 3 to 4 minutes; flip the burgers and top with a slice of Cheddar cheese. Continue cooking until no longer pink in the center, 1 to 2 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer burgers to a plate to rest until juices are reabsorbed into the meat, about 3 minutes.
• Put burgers onto split buns and top with guacamole and cilantro.

CHEDDAR JALAPENO CHICKEN BURGERS WITH GUACAMOLE

Steps:

• Prepare an indoor or outdoor grill over medium heat.
• Transfer the ground chicken to a medium bowl.
• Add in the onion, cilantro, garlic, jalapeno, cumin, paprika, cheddar cheese, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground chicken.
• Form the mixture into four 1/2"-thick patties. Grill burgers over medium heat until cooked through, 5-7 minutes per side.
• Serve each patty in a burger bun topped with guacamole and sour cream and salsa if desired.

GLORIOUS SPAM BURGERS WITH GUACAMOLE & FRIED EGG

Steps:

• Make your guac: Place avocado and lime juice in a small bowl and mash with a potato masher until smooth. Fold in garlic, green onion and cilantro until incorporated. Set aside.
• Melt one tablespoon of butter in a skillet over medium-high heat. Sprinkle cumin, oregano & both peppers over both sides of your Spam slices; place Spam slices in skillet and fry for 8-10 minutes, flipping halfway through, until crispy.
• While spam is cooking, melt the other tablespoon of butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
• Spread guacamole on bottom of hamburger buns. Place the sliced tomato and pickled jalapenos on the guac, then top with a Spam slice. Finally, top with a fried egg & serve.

TURKEY & CORIANDER BURGERS WITH GUACAMOLE

Steps:

• Mix the mince, Worcestershire sauce, breadcrumbs, half each of the coriander and onion, and some seasoning until combined. Form into 4 burgers, then chill until ready to cook.
• To make the guacamole, mash the avocado with the remaining coriander and onion, the chilli and lime juice, and season.
• Heat a griddle pan or barbecue until hot. Griddle the rolls, cut-side down, for 1 min, then keep warm. Brush the burgers with the oil to keep them from sticking. Cook for 7-8 mins on each side until charred and cooked through. Fill the rolls with the burgers, guacamole and peppadews.

GREEN CHILI BURGERS WITH GUACAMOLE SAUCE

Steps:

• 1. I made the guacamole sauce the day before. Just made it sooooo much easier to make when I came home from work. *** I also cooked some bacon, sliced onions and made some of them with cheese as all my children like different toppings on theirs. My son and I liked it with just the guacamole sauce. The picture is with the bacon added. You can add an extra slice of tomato if you like tomatoes a lot. I doubled this recipe as we like lots of guac sauce on ours! Anyway.... make the guacamole sauce first. ........
• 2. Make Guacamole********* In a medium bowl, mash the avocados with a fork and add the fresh squeezed lemon or lime juice. (I used lemon). Add in the mayonnaise and stir well. Stir in the diced onions, diced tomatoes, cilantro and garlic and mix all together well. Season with the salt, mix and cover and put in the fridge until ready to use.
• 3. ****************************
• 4. Cook the burgers!! In a bowl, mix the hamburger and the can of green chilies. (I use my hands) ( I had to double this recipe also) Make the patties. Make them as thin or as thick as you want. Some of my kids like them thin and some like them thick. Of course, I aim to please. :) I made four patties from 1 pound of meat and three thick ones from another pound as I like them a little thicker. Make a shallow indentation about an inch thick in the center of the patties. Use a spoon or your fingers. This will help the patties from curling up and cook evenly. Put your grill pan on the stove and preheat on med-high. You want it hot when you add the patties. I like to get the grill marks on them. Grill them 10-16 minutes, depending on how thick your patties are and how well you like them. My patties were pretty thick and I like them done well. I cooked mine 8 minutes on each side. Turn once so as to get those great grill marks. Add the cheese at the last 2 mins if using cheese. When done grilling, put the buns in the pan and grill the flat sides so you see the grill marks as well. *** If cooking them on the grill, you want to grill the patties with the lid down. When done cooking, slather the guacamole sauce on the burgers and toppings as you like. Enjoy!!

GUACAMOLE BURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, combine onion and green chilies; set aside. Shape beef into eight patties. Top half of patties with onion mixture. Cover with remaining patties and firmly press edges to seal. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with bacon and cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with guacamole.

CHEDDAR JALAPENO CHICKEN BURGERS WITH GUACAMOLE

Steps:

• In a large bowl, combine the first nine ingredients. Add chicken; mix lightly but thoroughly. Shape into four 3/4-in. thick patties. , Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat 7-8 minutes on each side or until a thermometer reads 165°. Serve on buns with guacamole and additional toppings as desired.

CHEDDAR JALAPEÑO CHICKEN BURGERS WITH GUACAMOLE

Steps:

• In a medium bowl, incorporate all the ingredients. Form into four 1/2 inch thick patties. Grill over medium heat. Serve each patty in a burger bun topped with guacamole, sour cream and salsa as desired.

FALAFEL W/ AVOCADO SPREAD - VEGGIE BURGERS W/ GUACAMOLE

Steps:

• **To prepare patties** Place pinto beans in a medium bowl; partially mash with a fork.
• Add cheese and next 5 ingredients (through egg white); stir until well combined.
• Shape bean mixture into 4 (1/2-inch thick) oval patties.
• Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
• **To prepare spread** Combine avocado and next 5 ingredients (through salt), stirring well.
• **To serve** Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

GUACAMOLE BURGERS

Steps:

• Gently combine the onion, cilantro, jalapeno, avocado, and lime juice in a large bowl. In a second bowl, combine the lime zest, egg, ground chicken, salt, and pepper until thoroughly mixed. Add the guacamole mixture and mix with a fork until just combined. Form into four 1/2-inch-thick patties, working the mixture just enough so it holds together. (Avoid over-compacting the patties.) Heat the olive oil in a large nonstick skillet over medium-high. Add the burgers and cook until the bottom is well browned, about 5 minutes (when you slide a spatula under the burger, it should hold its shape). Flip the burgers over and cook another 4 to 5 minutes, until an instant-read thermometer stuck in the center registers 160°F. (The temperature will increase another 5 degrees before you eat the burger.) Serve on the toasted rolls.

BLACK BEAN BURGERS WITH GUACAMOLE

Steps:

• Begin by heating up the BBQ to medium-hot. Next, heat the olive oil in a large skillet over medium-high heat on the stove. Add the onion, mushrooms, garlic and jalapeno. Season with salt, pepper, cumin and chili powder and cook the veggies until soft and slightly golden, about 10 minutes. To soak up all the bits of flavour on the bottom of the pan, deglaze with a splash of beer (whatever you happen to be drinking is fine) and simmer until the liquid has been cooked off. Transfer the mixture to a food processor and pulse together with the beans and cilantro until well-combined but still quite chunky. Rectify the seasoning with more salt and pepper if necessary. Spoon into a bowl and stir in the bread crumbs (roughly 1/2 a cup is what I used, but you may need slightly more or less). Form the mixture into 4 large patties (or 6 smaller ones) and brush them each lightly with oil to prevent them from sticking to the grill. Grill the burgers until crispy on the outside and thoroughly heated through, roughly 5 minutes per side. Meanwhile, combine all of the guacamole ingredients and set aside until ready to serve. Serve the burgers on grilled buns with salsa, tomato, lettuce and tons of guac!

SPICY PORK BURGERS WITH GUACAMOLE

Steps:

• Working over a large bowl, finely grate the zest from the 1/2 orange and then squeeze in about 2 tablespoons of juice. Stir in the 1/4 cup minced onion, the jalapenos, cumin, coriander, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the pork and mix well. Form the mixture into 4 patties; transfer to a plate or baking sheet.
• Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Cook the patties, turning once or twice, until an instant-read thermometer inserted in the thickest part of a patty registers 160 degrees F, about 10 minutes.
• Meanwhile, cut the avocados in half lengthwise and discard the pits. Scoop the flesh into a medium bowl and, using a fork, lightly mash into a chunky paste. Fold in the cilantro, lime juice and the remaining 2 tablespoons red onion; season with salt and pepper.
• Transfer the patties to a clean plate or baking sheet and tent with foil; let rest for 5 minutes. On the grill, grill pan or in the skillet, toast the buns over medium-high heat until golden, 1 to 2 minutes. Put the patties on the bottom buns and top with the guacamole. Close the burgers and serve.