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    You are in: Home / Recipes / Hot Green Chile Beef Burgers With Cool Green Avocado Cilantro Sa Recipe
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    Hot Green Chile Beef Burgers With Cool Green Avocado Cilantro Sa

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Mama Cee Jay's Note:

    I created this burger recipe for a famous burger contest. I did not win any prizes, but my family sure enjoyed the taste testing! Hope you like these deliciously different burgers as well!

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    Ingredients:

    Servings:

    Units: US | Metric

    Hot Green Chile Paste

    Cool Green Avocado Cilantro Sauce

    Toppings

    Directions:

    1. 1
      Combine all of hot green chile paste ingredients in food processor and mix to a coarse paste. Do not overprocess.
    2. 2
      In a large mixing bowl, combine green chili paste and ground chuck. Carefully distribute paste into meat, but do not over handle. Cover with plastic wrap and refrigerate.
    3. 3
      To prepare cool green avocado cilantro sauce, begin by chopping onion and garlic in food processor. Cut avocado in half, remove pit and scoop flesh into processor. Add salt, black pepper, mayonnaise, and lemon juice; combine until smooth. Add cilantro leaves and briefly pulse. Place finished sauce into plastic bowl with lid. Press plastic wrap directly onto sauce, cover with lid and refrigerate until ready to assemble the burgers.
    4. 4
      Remove meat from refrigerator. Use food scale to divide meat into six equal portions. Form meat into patties to fit the size of the hamburger buns. Wrap each patty in an aluminum foil packet and refrigerate until grill is ready.
    5. 5
      Preheat gas grill to medium high.
    6. 6
      Prepare toppings by slicing the onion and tomato into 6 medium slices, one slice of each per burger. Wash and dry lettuce leaves. Select six large leaves and chill until burger assembly.
    7. 7
      Split buns and lightly brush insides with olive oil.
    8. 8
      Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 3-4 minutes on second side for medium doneness.
    9. 9
      During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
    10. 10
      Assemble burgers by generously spreading avocado sauce on the toasted sides of each bun, then place lettuce leaf on bottom bun, followed by meat patty, onion slice, tomato slice and top bun. Serve burgers.

    Ratings & Reviews:

    • on March 17, 2010

      45

      Great burger.... a bit too much work for a burger and too much fuss and mess at a BBQ or a picnic... but taste was great. I'd try this next with ground lamb instead of beef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2007

      55

      OMG where is the 10 star button :) This is a superb burger! I loved the Avocado\Cilantro sauce, which I could eat by itself!!!! But it makes this burger awesome. Great spice flavors! Great Combination, my family loved it! Outstanding, will definitely make this again. It's a ZWT3 *keeper* Thanks for Sharing this mucho burger... ~V

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2007

      55

      Great Burger! The cilantro sauce set this apart. I recommend serving these on a jalapeno cheddar bun. A very nice southwestern burger. (you should have won something for the contest... you were robbed!)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hot Green Chile Beef Burgers With Cool Green Avocado Cilantro Sa

    Serving Size: 1 (404 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 689.6
     
    Calories from Fat 413
    59%
    Total Fat 45.9 g
    70%
    Saturated Fat 12.3 g
    61%
    Cholesterol 104.0 mg
    34%
    Sodium 1092.8 mg
    45%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 5.8 g
    23%
    Sugars 6.6 g
    26%
    Protein 34.9 g
    69%

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