My low oxalate guacamole-stuffed southwest burgers were modified for oxalate content from a recipe on Mark’s Daily Apple. These burgers are fantastic! I have always loved topping my burgers with guacamole, but somehow cooking the guacamole inside the burgers was truly magic. I love these burgers! Of course, I always stuff too much guacamole in my burgers, so they never look like that fabulous picture on Mark’s Daily Apple. Mine usually look like a big gooey mass of green oozing out of the side of my burger. But believe me, they still taste fantastic.
Since I’m mostly dairy and grain-free, I don’t dress up my guacamole-stuffed southwest burgers. I eat them plain or on a bed of lettuce. But I highly recommend serving these on a skillet-warmed white corn tortilla if you eat grains, and topping them with a piece of cheese and a dollop of sour cream if you do dairy. Add a slice of low oxalate tomato or a tablespoon of salsa and you’ve got heaven on a plate. Try serving guacamole-stuffed southwest burgers with Santa Fe Bean Salad and Cilantro Lime Slaw and seasonal fruit,such a cantaloupe or watermelon, for a Southwest-themed summer cook-out fit for company. Enjoy!
Guacamole-Stuffed Southwest Burgers
juice from one half lime or to taste (about 1 tablespoon)
2 lbs ground beef (85% lean works well)
4 garlic cloves, crushed
1/4 cup cilantro chopped
1 jalapeno pepper, seeded and finely chopped (optional)
1 teaspoon msg-free chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Six slices of cheddar cheese (optional)
In a small bowl, mash the avocados with the lime juice and set aside.
In a large bowl, mix together the ground beef, garlic, cilantro, jalapeno, chili powder, cayenne pepper and salt. Divide the meat mixture into six balls. Divide each ball in half and form two skinny patties, one slightly larger than the other. Add 1/6 of the avocado mixture to each smaller patty and spread it out a little, leaving a rim around the edge. Put the larger patties on top and press the edges together well, forming a seal around your burger (This is the part I have trouble with. My seal is never complete and my guacamole oozes out.)
Cook on a medium high grill or in a medium hot skillet for about 5-7 minutes per side or until your preferred done-ness. Add cheese if using, cover with a lid and let the cheese melt for about a minute.
Serve on a bed of lettuce or on a skillet-warmed white corn tortilla with a dollop of sour cream and a slice of low oxalate tomato (Early Girls are just starting to ripen in Missouri!) or a tablespoon of salsa.
Makes 6 burgers
Low Oxalate Info: All of the ingredients in guacamole-stuffed southwest burgers are low oxalate except for chili powder and jalapeno peppers, which are medium oxalate. One guacamole-stuffed southwest burger with jalapeno pepper and cheese served on a bed of lettuce has about 4.5 mg. oxalate. One guacamole-stuffed southwest burger with jalapeno pepper, cheese, one white corn tortilla, 1 tablespoon of sour cream and 1 tablespoon of picante sauce has about 12.5 mg. oxalate.
Picky-Eater Pleaser: I leave out the cilantro, jalapeno and cayenne for a mild-tasting guacamole-stuffed southwest burger without any “green stuff” except the avocado. You could also make a plain burger for your picky eater and let him have a few slices of avocado on the side. Each time I made these burgers for my boys I slowly added a little more spice until they were happy eating my mild version of guacamole-stuffed southwest burgers.
Other Diets: Guacamole-Stuffed Southwest Burgers may be appropriate for Paleo, GAPS, gluten-free, GFCF and dairy-free diets. If you follow the GAPS protocol make sure your chili powder is preservative and MSG-free.