Avocado Santa Fe Burger Recipe

Mix and form patties

Place ground beef in a bowl. Sprinkle kosher salt, black pepper, ground cumin and smoked paprika over the meat. Gently mix with your hands until just combined—do not overwork. Divide into two equal portions and form into 3/4-inch-thick patties, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook the patties

Preheat a grill or heavy skillet (cast iron) to medium-high heat. Brush the cooking surface with vegetable oil. Cook the patties 3-4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of pepper jack on each patty, cover the grill or skillet to melt cheese. Remove patties to rest for 2 minutes.

While patties come to room temperature, thinly slice the bell peppers and onion into 1/4-inch strips. Toss in a bowl with olive oil, kosher salt and black pepper. Heat a grill pan or skillet over medium-high heat. Add peppers and onions in a single layer and cook, stirring occasionally, until softened and slightly charred, about 6-8 minutes. Remove from heat and keep warm.

Finely dice the roma tomato and red onion; mince the jalapeño (discard seeds for less heat) and chop the cilantro. Combine tomato, red onion, jalapeño and cilantro in a small bowl. Add lime juice, kosher salt and black pepper; stir and taste, adjusting seasoning if needed. Let sit at room temperature for at least 5 minutes to meld flavors.

Halve the avocado and slice. If desired, mash half the avocado with a fork and a pinch of salt and lime for a spread, or simply fan slices. Spread softened butter on cut sides of buns. Toast buns cut-side down on the grill or skillet until golden, about 1-2 minutes. Mix mayonnaise with hot sauce if using to make a spicy mayo.

Spread a thin layer of mayo (or spicy mayo) on both bun halves. On the bottom bun place leaf lettuce or baby greens, then the pepper jack-topped patty. Pile grilled peppers and onions over the cheese. Spoon a generous 2-3 tablespoons of pico de gallo over the peppers. Add sliced or mashed avocado on top. Finish with the top bun. Serve immediately with lime wedges on the side to squeeze over the avocado and pico if desired.

Leftovers and notes: If making ahead, store pico separately and warm grilled peppers briefly before assembling. For extra heat, add extra sliced jalapeño or drizzle hot sauce.