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Avocado- Buttered Burgers

I always loved my BLT’s with chunks of avocadoes but when I tried this with my beef burger, I felt like the beef patty itself overwhelmed the avocadoes. I made this avocado butter to insert inside the patty so that while it cooks, the avocado melts through. It’s a creamy surprise with all the BLT essentials as toppings of bacon, lettuce, and tomatoes of course.


1 3/4 ground beef (15% fat)
6 hamburger buns (split horizontally)
2 tsp coarse salt
1/2 tsp freshly ground pepper
4 ripe Hass avocados
1 lemon (zest and juiced)
2 sticks of Salted organic butter (room temperature)
1/4 cup olive oil
16 slices of thick pancetta
1 cup cherry tomatoes (halved)
5 oz baby romaine leaves


Avocado Butter: Cut avocados in half; remove pits and gently scoop out insides. Place avocados in food processor with lemon juice, zest and olive oil to blend. Scrape down the sides of the food processor and add the two sticks of salted organic butter. Spread the avocado butter onto parchment paper and roll into 1 inch diameter log. Wrap with plastic wrap and chill for one hour. Combine ground beef with salt and pepper in a large bowl. Divide into 12 equal patties. Take out the chilled avocado butter and slice 1 1/4 inch of the avocado butter. Insert a slice of this avocado butter onto one patty and top with another patty. Close the patties to make one 3/4 inch patty. Repeat to make a total of six 3/4 inch thick patties. Chill burgers until ready to grill. Heat up a nonstick skillet over medium high heat to cook pancetta. Cook for 4-7 minutes until it begins to crisp and has rendered most of its fat. Set crisp pancetta aside. Wash and cut cherry tomatoes in half. Start up the barbeque grill onto medium high heat. Grease grill rack with oil soaked rag for a non stick burger. Grill burgers over medium high heat until preferred doneness. (5-minutes per side for medium rare) This burger will be extra creamy on the inside with a chunk of avocado butter. Let burgers rest for 3 minutes. Meanwhile grill the hamburger buns until lightly toasted for about 1 minute. Spread buns (bottoms and tops) with avocado butter. Build the burger with the patty, baby romaine leaves, 2 crisp pancetta slices, and cherry tomatoes. Cover with bun tops. Makes 6 servings.


I hope you enjoy this creamy burger. I prefer to use salted butter as a precaution. With the warm weather and the beating summer heat, I don't want to take a chance with spoiled butter. The lemon juice and zest will help the avocado from turning brown.