Mexican Avocado Burgers Recipe

Name: Mexican Avocado Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces ground fatty brisket (see Note); 6 ounces ground short rib; 6 ounces ground bottom round; 6 ounces ground chuck; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 3/4 teaspoon ground cumin; 3/4 teaspoon sweet smoked paprika; 3/4 teaspoon ground oregano; 3/4 teaspoon chipotle chile powder; Kosher salt; 8 ounces queso fresco, crumbled; 4 hamburger buns, split and toasted; 3 tablespoons Mexican crema or sour cream; 1 large avocadopeeled, pitted and thinly sliced; Thinly sliced red onion and cilantro leaves, for serving

Servings: persons

6 ounces ground fatty brisket (see Note)
6 ounces ground short rib
6 ounces ground bottom round
6 ounces ground chuck
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ancho chile powder
3/4 teaspoon ground cumin
3/4 teaspoon sweet smoked paprika
3/4 teaspoon ground oregano
3/4 teaspoon chipotle chile powder
Kosher salt
8 ounces queso fresco, crumbled
4 hamburger buns, split and toasted
3 tablespoons Mexican crema or sour cream
1 large avocadopeeled, pitted and thinly sliced
Thinly sliced red onion and cilantro leaves, for serving

1
In a bowl, combine the ground meats, mixing gently with your hands.
2
Divide the meat into 4 pieces and gently shape each into a 3/4-inch-thick patty.
3
Set the burgers on a baking sheet, cover with plastic wrap and refrigerate until firm, at least 2 hours.
4
In a small bowl, whisk the ground coriander with the ancho powder, cumin, smoked paprika, oregano and chipotle powder to combine.
5
Light a grill or preheat a grill pan.
6
Generously season the burgers on both sides with salt.
7
Grill over high heat until browned on the bottom, about 3 minutes.
8
Flip and top each burger with 1 teaspoon of the spice blend; reserve the remaining spice blend for another use.
9
Continue grilling the burgers until browned outside and medium-rare within.
10
Transfer the burgers to a rack, top each with 2 ounces of the crumbled queso fresco and let rest for 3 minutes.
11
Spread the toasted buns with the crema.
12
Set the burgers on the buns, top with the avocado, red onion slices and cilantro leaves and serve.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 ounces ground fatty brisket (see Note), 6 ounces ground short rib, 6 ounces ground bottom round, 6 ounces ground chuck, and more.

Yes, Mexican Avocado Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Avocado Burgers

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