Stuffed Burger with Avocado Tomatillo Ketchup
This stuffed burger filled with seasoned goat cheese and Fresh California Avocado then topped with Avocado Tomatillo Ketchup is bursting with flavor!
Ingredients:
For the Burger: 1 lb. (90/10 lean to fat ratio) ground beef
2 tsp. ground chipotle seasoning
1 Tbsp. chopped cilantro
⅔ ripe, Fresh California Avocado, mashed
2 ½ oz. goat cheese
1 Tbsp. thinly sliced scallion, white and light green parts only
¼ tsp. sea salt
Water, as needed
4 whole wheat hamburger buns
6 Tbsp. California Avocado Tomatillo Ketchup
1 cup chopped romaine lettuce
1 beefsteak tomato, sliced
For the Fresh California Avocado Tomatillo Ketchup (Yield ¾ cup): ½ cup salsa verde
⅓ ripe, Fresh California Avocado
1 serrano chile, roasted and seeded (optional)
1 tsp. minced scallion, white and light green parts only
1 Tbsp. lime juice
Directions:
- Mix together the ground beef, chipotle seasoning and cilantro.
- Separate into 8 portions and pat each into 3 ½-inch circles.
- Mix together the mashed Fresh California Avocado, goat cheese, scallion and salt.
- Top half of the patties with the avocado mixture and spread to within ¼ inch of the edge.
- With your fingers brush the edge of the topped patty with water and then top it with an unfilled patty.
- Press edges to seal tightly, and then press in edges to form a smooth round circle.
- Grill patties on a BBQ or in a non-stick sauté pan, 4-5 minutes per side until cooked.
- While grilling, in a food processer whirl together the salsa verde, California Avocado for the ketchup, serrano chile (if desired), scallion and lime juice.
- While grilling toast the whole wheat buns, and top them with romaine lettuce and tomato.
- Place freshly grilled stuffed burgers on top the dressed buns, then top each with 1 ½ Tbsp. of California Avocado Tomatillo Ketchup.
- Use the remaining Ketchup as a dip or salad accent.
