Guacamole Grass-Fed Burger

Guacamole Grass-Fed Burger: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 ripe Hass avocado, peeled, pitted, and coarsely chopped

2 tablespoons (30 g) plain low-fat Greek yogurt

1/4 cup (4 g) chopped fresh cilantro

1 tablespoon (15 ml) fresh-squeezed lime juice

1 small clove garlic, minced

3/4 teaspoon salt, divided

1/3 cup (33 g) diced scallion

3/4 cup sweet heirloom cherry tomatoes (Sungold or Yellow Teardrop, if you can find them), chopped

1 pound (455 g) grass-fed ground beef (or organic, 96 percent lean)

1/4 to 1/2 teaspoon chipotle chile pepper (or cayenne or fresh-ground black)

4 whole-grain sandwich thins

8 crisp green lettuce leaves, optional

Cooking Instructions:

Preheat the grill (or broiler) to medium and scrub clean.

In a medium bowl, mix together the avocado, yogurt, cilantro, lime juice, garlic, and 1/4 teaspoon of the salt, mashing up the avocado with a fork until well incorporated. Fold in the scallions and chopped tomatoes and set aside.

In another medium bowl, gently mix together the beef, remaining 1/2 teaspoon salt, and pepper, and form 4 loosely packed burgers. To keep burgers juicy, do not overhandle meat or pack patties too tightly. Gently indent the centers of each patty to encourage even cooking.

Grill (or broil) patties for 7 to 9 minutes for medium burgers, or to desired doneness, turning once midway through the cooking time.

Place the sandwich thins facedown on the grill for the last 45 seconds of cooking time to warm and lightly toast. To serve the burgers, stack 2 lettuce leaves and 1 cooked patty on the bottom half of each sandwich thin. Spread with one-fourth of the yogurt guacamole and top with the upper half of each sandwich thin. Serve immediately.