With grilling season at its peak, shake up your burger routine with these Tex-Mex inspired Grilled Guacamole Burgers. Topped with gooey Monterey Jack cheese and a generous scoop of creamy guacamole, you’ll be in heaven with every juicy bite.
Though I’m completely smitten with a burger topped with a tomato and smear of ketchup and mayo, I heartily recommend veering from your traditional burger toppings this summer. Make a big batch of guacamole, stock up on chips and toss some burgers on the grill. Serve these amazing Avocado Burgers to your friends and family!
Grilled Guacamole Burgers
Nearly every Sunday night of the summer we fire up the charcoal grill. And burgers are one of our favorites to toss on the barbie. Though the guys in the family are happy just to load their buns with ketchup, I love to try new toppings like in these southwest inspired burgers.
We visited Santa Fe for the first time this spring. I made it a habit of ordering an omelet filled with cheese and guacamole for breakfast. That set me off on a renewal of my guac addiction, and I’d been dreaming about grilling these guacamole burgers since then.
Topped with a double dose of Monterey jack cheese, a generous scoop of homemade guacamole and the requisite lettuce and tomatoes, these amped-up avocado burgers hit the spot. Try seasoning your burgers with taco seasoning instead of salt and pepper or adding some salsa in lieu of the sliced tomato. Like some heat? Slices of fresh or pickled jalapeno will do the trick.
Tips for Grilling Perfect Hamburgers (like these Grilled Guacamole Burgers!)
First and foremost is to start with the best quality ground beef. I like to go to my local butcher shop where they grind their own beef.
- I keep a stash of frozen ground beef on hand so we can whip up hamburgers whenever the mood strikes.
- If you hand make your patties, do so with a gentle touch. You do not want to overwork the beef as if your burger is too compact the results can be dry, not juicy.
- I like an 80/20% ratio of beef to fat in my hamburgers. The fat is crucial to keeping a burger moist and tender.
- When forming the patties, gently press your thumb into the middle of each burger to make an indentation. This helps the burgers cook evenly so the middle isn’t undercooked while the perimeter is perfectly cooked.
- PRO-Tip: Make sure to season your beef well before grilling. I like to sprinkle the seasoning on both sides of the Grilled Guacamole Burger – a grilled beef hamburger topped with melted Monterey jack cheese and a creamy mound of guacamole burgers – about a half hour before grilling. Any earlier will draw out the juices from the meat.
- Clean then grease the grill grates with an oil with a high smoke point, like peanut oil.
- Use a meat thermometer to check the internal temperature of your beef before pulling it off the grill. The USDA recommends grilling to a temperature of 160º to make sure e-coli and any other bacterial contamination is killed.
- When grilling hamburgers, only flip once and don’t be tempted to push down on the burgers with your spatula as it will release some of the juices needed to keep the burgers moist.
- Once you pull the burgers off the grill, allow for a 10 minute resting period to let the juices reincorporate. Keep them on a platter covered with foil so they stay warm.
- I like to immediately add the cheese, if using, to the hot burgers so it melts nicely. You may want to keep heat sensitive toppings like lettuce and tomatoes away from the hot burger.
- I am VERY generous with the guacamole on these tasty avocado burgers, so feel free to use less if that’s your preference. If you have a favorite store bought guac, go for it. But making homemade is super easy and a delicious way to enjoy avocado burgers!
- Feel free to shake up this recipe any way you’d like. Season with taco seasoning instead of a simple seasoning salt. Add pickled or fresh jalapenos for a little kick. My dad would want a slice of fresh onion on his grilled guacamole burger. How about mixing some salsa into the meat mixture?
More Burger Recipes You’ll Love:
Stock up on ground beef and shake up your seasonings and toppings this summer! These grilled guacamole burgers are amazing!
- Chorizo Beef Burgers from Nutmeg Nanny – a little spicy sausage shakes up the flavors deliciously
- Italian Pesto Burger from That Skinny Chick Can Bake – pesto, prosciutto, and gooey mozzarella push these over the top!
- Jalapeno Cream Cheese Burger from This is How I Cook – the peppers and cheese topping is out of this world
- Grilled Butter Burgers from That Skinny Chick Can Bake –buttered buns and a topping of compound butter make for a memorable meal
- Bacon Brie Burger from Country Cleaver – bacon and Brie? I’m in!
- More Beef Recipes.
- 6 Prime Beef Patties, I recommend Certified Angus Beef brand® 5.33 ounce frozen burgers or make them yourself with Certified Angus Beef brand® Prime Ground Beef
- Seasoning salt or taco seasoning, to taste
- 6 hamburger buns, toasted if desired.
- 6 thick slices of ripe homegrown tomatoes
- 6 lettuce leaves
- 12 slices Monterey Jack cheese
- 1 1/2 cups homemade or good quality store bought guacamole
- Condiments of your choice, ketchup, mustard, mayonnaise, pickled jalapenos, etc
Start or light your grill.
Sprinkle both sides of burgers with seasoning salt and grill. If using premade Certified Angus Beef frozen burgers, cook them frozen over medium heat, 6-7 minutes per side. Hand shaped raw beef patties are grilled as usual. Cooking to an internal temperature of 160 degrees is recommended by the USDA.
When burgers are cooked, layer buns with lettuce, tomatoes, hamburger patties, then two slices of cheese. Add 1/4 cup of guacamole over cheese followed by the top bun. Use decorative toothpicks to keep burgers from sliding if needed.
Serving Size:1 burger
Amount Per Serving: Calories: 870 Total Fat: 55g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 180mg Sodium: 1171mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 58g