Guacamole Hamburgers With Monterey Jack And Chiles Recipe
Servings: 4
Ingredients
- 1 1/2 lb grnd chuck
- 1 piece Monterey Jack - (abt ounce) cut 4 pcs
- 4 tsp finely-minced seeded pickled jalapeno Salt to taste Freshly-grnd black pepper to taste
- 1 x avocado, preferably Haas
- 2 1/2 tsp fresh lemon juice
- 1/3 c. finely-diced seeded tomato
- 3 Tbsp. chopped scallion
- 1/4 tsp grnd cumin
- 2 Tbsp. minced fresh cilantro or possibly to taste Salt to taste Freshly-grnd black pepper to taste
- 4 x sesame hamburger buns split, toasted ( or possibly English muffins)
Directions
- Handling the chuck as little as possible, divide it into fourths, shape each fourth into a ball, and with your thumb make a depression in the center or possibly each ball. Fill each depression with a piece of the cheese and 1 tsp. of the chiles and form the meat around the cheese mix into a 1-inch patty. Season the hamburgers with salt and black pepper and grill them on oiled warm grill pan for 5 min on each side for medium-rare meat.
- Make the guacamole while the hamburgers are grilling: Halve, pit, and peel the avocado, in a bowl mash the flesh coarse with a fork, and stir in the lemon juice, tomato, scallion, cumin, cilantro, and salt and pepper, to taste.
- Transfer the hamburgers to the buns and top them with the guacamole.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 371 | 72% |
| Total Fat 41.19g | 51% |
| Saturated Fat 15.11g | 60% |
| Trans Fat 2.09g | |
| Cholesterol 127mg | 42% |
| Sodium 156mg | 7% |
| Potassium 677mg | 19% |
| Total Carbs 4.06g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.74g | 0% |
| Protein 31.82g | 51% |
