Guacamole Hamburgers with Monterey Jack & Chiles
Serving Size: Serves 4
1 1/2 pounds ground chuck
1 (2 ounces) piece Monterey Jack, cut into 4 pieces
4 teaspoons finely chopped pickled Jalapeño chilies
2 1/2 teaspoons fresh lemon juice
1/3 cup finely diced seeded tomato
3 Tablespoons minced scallion
1/4 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro, or to taste
4 hamburger buns, split and toasted
Adapted From: FoodNetwork.com
There’s a thousand ways to make a burger, but this one is one our faves.
Handling the chuck as little as possible, divide into fourths, shape each fourth into a ball, and with your thumb make a depression in the center of each ball. Fill each depression with a piece of cheese and 1 teaspoon of chilies and form the meat around the cheese mixture into a 1-inch patty. Season the hamburgers with salt and black pepper and grill them on an oiled grill pan for 5 minutes on each side for medium-rare meat.
Make guacamole with the burgers are grilling: Halve, pit and peel the avocado, in a bowl mash the flesh coarse with a fork, and stir in the lemon juice, tomatoes, scallion, cumin, cilantro and salt & pepper to taste. Transfer the burgers to the buns and then top them with the guacamole.