A Southwestern flare ups the ante on these burgers. Top ’em with avocado, and you’ve got a superbly tasty burger that fulfills your protein and healthy fat fix.
Recipe and photo courtesy Sonali Ruder @ The Foodie Physician
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Makes 4 servings
- For the burgers:
- 1 lb. 93% lean ground beef
- 3 tbsp grated onion
- 1 clove garlic, grated or minced
- 1 tsp minced chipotle in adobo + 2 teaspoons adobo sauce
- Kosher salt and black pepper
- For the avocado crema:
- 1 Haas avocado
- 2 tbsp nonfat Greek yogurt
- 2 tsp lime juice
- 1 tbsp chopped cilantro
- 1/8 tsp kosher salt
- Oil for brushing the grill rack
- 2 ounces reduced fat cheddar cheese (like Cabot brand), shredded
- 4 whole wheat hamburger buns
- 1 tomato, sliced
How to make it
Preheat grill to medium-high heat. Mix the ground beef, onion, garlic, chipotle, adobo sauce, ¾ teaspoon salt, and ¼ teaspoon pepper together. Be careful not to overwork the meat. Form into patties, making an indentation in the center of each burger so that they cook evenly.
Mix all the avocado crema ingredients together in a bowl. Set aside.
Brush the grill rack with oil. Place the burger patties on the rack and cook 4-5 minutes on each side for medium. Place the cheese on the patties during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last minute of grilling.
To assemble the burgers, place a cheese-topped patty on each bun bottom and top with a slice of tomato and ¼ of the avocado crema. Add bun tops and serve.