We’re big fans of turkey burgers and avocado so when I saw this I knew it’d be a must-try. Although it’s been a long time since I’ve made regular beef burgers, I decided it would be best to try with beef first since the turkey can be dry and fall apart easily. The original recipe calls for a spicy paleo mayo, but I didn’t have the time to make it so instead I just added some sriracha to a little regular mayo made with olive oil. The burgers were a bit greasier than we like and a lot of the mayo oozed out but these burgers were still good on a Hawaiian roll. Next time I think I’ll try the turkey. Oh, and the Crispin Hard Pear Cider was a great pairing…
- 2lb lean ground beef
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 tablespoon Dijon mustard
- 2 large eggs
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons herbes de provence
- 1-1/2 ripe avocado, sliced crosswise
Pre-heat the grill to medium-high heat. Add all the ingredients except for the avocado, to a fairly large mixing bowl and knead by hand until well combined. Form into 12 thin, equal patties. Slice the avocados in half crosswise, remove the pit and then slice each half into 3 equal slices; keep the 2 larger slices to stuff the burgers and throw the smaller ends into a small bowl to make the spicy mayo.
To build the burgers, place one avocado slice on six of the patties, then drop a spoonful of the mayo right in the center of the avocado slices. Cover with a second meat patty, then carefully pick this up in your hands and pinch the edges with your fingers to make sure your patties are nicely sealed. Finish forming the patties with your hands so they become beautiful and nice and round.
Brush the patties with avocado oil, sprinkle with salt and pepper and grill over medium-high heat for about 4-6 minutes per side, depending on desired level of doneness.
Adapted from: The Healthy Foodie