MEXICAN GRILLED BURGERS
~ serves 3, Paleo; dairy & gluten-free
- 1 lb lean ground beef or buffalo (85-90% lean)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 large tomato, sliced circularly
- 1 medium red onion, sliced circularly
- 6 butter or iceberg lettuce leaves, rinsed and dried
- ½ cup homemade simple guacamole
To make the simple guacamole:
- 1 large avocado (or 2 small), pitted
- 2 TBSPs salsa
- ½ lime, juiced
- ⅛ teaspoon sea salt
- ¾ to 1 teaspoon garlic powder
- ⅛ teaspoon paprika
- ¼ jalapeno pepper, finely diced (optional)
*alternatively you can use GF or sprouted buns if you wish. The nutrition information reflects lettuce buns though.
First, heat the grill to medium-high heat (or a large skillet if you don’t have a grill). Combine the ground beef, paprika, garlic powder, onion powder, and chili powder in a small bowl using a large spoon or your hands. Next, form 3 even patties from the seasoned meat (each should be roughly 3 inches in diameter). When the grill/skillet is heated place the patties on the grill grates and close the top (or put a lid on your skillet). Turn the heat down to medium and set a timer for 4 minutes.
Next, make the simple guacamole by scooping out the flesh of the avocado after you pitted it and combining this with the salsa, lime juice, optional pepper and seasonings in a small bowl. After the burgers have cooked for 4 minutes flip them and set another timer for 3 minutes.
Once the burgers are cooked to your liking remove them from the grill. To assemble the burgers, place them each on one leaf of lettuce, add a tomato slice, ring of red onions, and 2-3 TBSPs of guacamole on top of each burger and close it all up with another lettuce leaf! YUM!