Guacamole Hamburgers with Monterey Jack and Chiles

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds ground chuck
  • 1 (2-ounce) piece Monterey Jack, cut into 4 pieces
  • 4 teaspoons finely chopped seeded pickled jalapeno chiles
  • For the guacamole:
  • 1 avocado (preferably Haas)
  • 2 1/2 teaspoons fresh lemon juice
  • 1/3 cup finely diced seeded tomato
  • 3 tablespoons minced scallion
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 4 sesame hamburger buns or English muffins, split and toasted
Directions

Handling the chuck as little as possible, divide it into fourths, shape each fourth into a ball, and with your thumb make a depression in the center or each ball. Fill each depression with a piece of the cheese and 1 teaspoon of the chiles and form the meat around the cheese mixture into a 1-inch patty. Season the hamburgers with salt and black pepper and grill them on oiled hot grill pan for 5 minutes on each side for medium-rare meat.

Make the guacamole while the hamburgers are grilling: Halve, pit, and peel the avocado, in a bowl mash the flesh coarse with a fork, and stir in the lemon juice, tomato, scallion, cumin, cilantro, and salt and pepper, to taste.

Transfer the hamburgers to the buns and top them with the guacamole.


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