READY IN: 30minsYIELD: 4 burgers

INGREDIENTS

  • BURGER
  • 1 12 lbslean ground beef
  • 6tablespoonspanko breadcrumbs
  • 14 cupred onion, finely chopped
  • 2tablespoonspickled jalapeno peppers, finely chopped
  • 1tablespoonpureed chipotle chile
  • 12 tablespooncilantro, chopped
  • 12 teaspoonground cumin
  • 12 teaspoonblack pepper (to taste)
  • 12 cupsharp cheddar cheese, grated
  • AVOCADO SPREAD
  • 1largeavocado, seeded
  • 1teaspoonlime juice
  • 2tablespoonslight sour cream
  • 1teaspoonhot sauce (to taste)
  • 12 teaspoonblack pepper (to taste)
  • NUTRITION INFO

    Serving Size: 1 (1118) g

    Servings Per Recipe:1

    Calories: 512.5

    Calories from Fat 287 g 56 %

    Total Fat 32 g 49 %

    Saturated Fat 11.8 g 58 %

    Cholesterol 127.9 mg 42 %

    Sodium 384.2 mg 16 %

    Total Carbohydrate15.2 g 5 %

    Dietary Fiber 5.1 g 20 %

    Sugars 1.9 g 7 %

    Protein 40.7 g 81 %

    DIRECTIONS

  • In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
  • Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.
  • The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.
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