Recipe courtesy of California Avocado Commission


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This beef and veggie burger adds extra produce to your burger patty making it more flavorful and juicy. Then it is topped with Fresh California Avocado, lettuce and tomato. It is great served with the Steakhouse Lite Ranch Sauce and fresh veggies like carrots and celery for dipping, making this a produce packed meal. This burger not only tastes good, it has beneficial nutrients like 20% Daily Value (DV) Vitamin C, 15% calcium and 25% Iron plus 580 mg of potassium. According to the Dietary Guidelines for Americans, 2010 dietary potassium can help lower blood pressure by blunting the adverse effects of sodium on blood pressure.
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  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 4 Burgers
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  1. 1.In a bowl mix together the onion, bell pepper, mushrooms, steak sauce and lean ground beef. Mix very thoroughly with your hands to combine all ingredients.
  2. 2.Divide the mixture into equal portions. With your hands press each portion into a ball and then shape into a patty.
  3. 3.In a saute pan or on a flat griddle over medium low heat place the patties and grill for about 4 minutes, flip and grill an additional 4 minutes or until meat is thoroughly cooked.
  4. 4.While beef and veggie burgers are grilling toast the buns.
  5. 5.Top each bun base with the beef and veggie burger, then drizzle each with ½ tsp. steak sauce. Top with the lettuce, tomato, Fresh California Avocado and bun top.
  6. 6.Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
  7. Steakhouse Lite Ranch Sauce Ingredients:
  8. 4 Tbsp. light ranch dressing
  9. 2 tsp. steak sauce
  10. Steakhouse Lite Ranch Sauce Instructions:
  11. 1.In a bowl mix together all ingredients for sauce.

Cook’s Note

A vegan veggie patty may be substituted for the beef and veggie Burger.

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