Ingredients
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1 avocado
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1 tablespoon mayonnaise
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3 teaspoons fresh lime juice (or 2 tsps fresh lemon juice)
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1 dash hot sauce (not too much, more heat will come with the minced chipotle)
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1 plum tomato, seeded and chopped
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1/4 cup thinly sliced scallion
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1 tablespoon minced fresh cilantro, to taste
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1 1/2 lbs lean ground beef
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1 1/2 teaspoons chili powder
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salt
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons dried oregano
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4 slices monterey jack cheese or 4 slices cheddar cheese
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4 whole wheat hamburger buns, we like them toasted on the grill (if you can get bakery, seeded rolls, so much the better)
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1 tablespoon minced chipotle chile in adobo
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salt
Instructions
- Halve, pit and peel avocado.
- Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
- Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
- Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
- Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
- Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
- Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
- Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.