Calling all avocado lovers! These guac-stuffed Kali burgers are just what your taste buds deserve.
Take your burgers up a notch by filling them with a simple guacamole and sun-dried tomato mix that will blow your taste buds away. With each bite you take, you’ll get creamy guacamole oozing from your burger. I guarantee after you try these, you will never want your burgers any other way.
To make these guac-stuffed Kali burgers, simply mix an avocado with fresh lemon juice and chopped sun-dried tomato in a bowl. Then divide the meat into fours and form into patties. Place a heaping spoonful of the guacamole mixture in the center of each patty. Don’t be conservative here. The more guacamole you can stuff in there, the better!
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Once that guacamole is safely nestled inside the meat, fold the edges of the patty over the guacamole to form into a ball. Gently pat the meat between your hands to flatten it into a patty again. If a little guacamole seeps out, no big deal. This was the easiest way I found to get the guacamole in the center of the burger. It a small amount of elbow work for a seriously delicious burger.
After you’ve assembled all the burgers, all that’s left to do is grill and devour!
Guac-Stuffed Kali Burgers
Guac-Stuffed Kali Burgers
- 1 lb. grass-fed ground beef
- 1 large, ripe avocado
- ¼ cup chopped sundried tomatoes
- 1 T freshly squeezed lemon juice
- Salt and pepper to taste
- Preheat a grill pan to medium heat.
- In a small bowl or ramekin, mash the avocado. Add the chopped sundried tomatoes with lemon juice and mix until combined. Set aside.
- Divide the meat into fours and form into patties by pressing them thin between your hands.
- Place a heaping spoonful of the guacamole in the center of each patty. Fold the edges of the meat around the guacamole until it forms into a ball.
- Gently pat the meat between your hands to flatten into a patty again. If some guacamole comes out of the edges, that is fine.
- Place the patties on the preheated grill pan. Cook 4-5 minutes, then flip the burgers and cook another 4-5 minutes on the other side until the burgers are browned on both sides.
- Remove the burgers from the skillet. Serve immediately and top with any leftover guacamole.
(You’ll Also Love: Paleo Avocado Bacon Burger)
80 Gourmet Paleo Recipes from
a Professional Chef trained at Le
Cordon Bleu in Paris
80 Gourmet Paleo Recipes
from a Professional Chef
trained at Le Cordon Bleu