Guac Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a patty roughly 3/4 to 1 inch thick, making a shallow dimple in the center of each patty with your thumb (this prevents puffing while cooking). Do not overwork the meat.

Season both sides of each patty evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (save remaining salt/pepper listed in other sections for guacamole and final adjustments).

Heat a large cast-iron skillet or nonstick pan over medium-high heat until very hot, then add 1 tablespoon vegetable oil and swirl to coat.

Add patties to the hot pan, leaving space between them. Cook without moving for 3–4 minutes to develop a crust. Flip and cook 2–3 minutes for medium-rare to medium, or longer to desired doneness.

In the last 1 minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan with a lid (or tent with foil) to melt the cheese. Remove patties and let rest for 3 minutes.

While the patties cook, halve the avocados, remove pits, and scoop the flesh into a medium bowl.

Mash the avocados with a fork to a slightly chunky consistency.

Add 1 tablespoon fresh lime juice, 2 tablespoons finely minced red onion, 1/2 seeded and minced jalapeño, 2 tablespoons chopped cilantro, 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the mashed avocado. Stir to combine and taste; adjust seasoning or lime as needed. Keep guacamole covered or refrigerated until assembly to prevent browning.

Toast the buns: Spread softened butter on cut sides of the 2 burger buns. Place buttered-side down in a clean skillet over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch carefully.

Assemble the burgers: Spread a generous 2–3 tablespoons of guacamole on the bottom half of each bun.

Place a lettuce leaf on top of the guacamole, then set the rested cheeseburger patty on the lettuce.

Top each patty with 2 slices of tomato and 2–4 thin slices of red onion (as desired). If you like extra heat, drizzle about 1/2 teaspoon hot sauce over the tomato or mix it into the guacamole earlier.

Cap with the bun tops and press gently. Serve immediately with fries, chips, or a simple salad.