arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Guacamole Hamburgers with Monterey Jack & Chiles

Adapted By Brennan's 27 Sep 2018

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

1 Avocado

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:

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.