Avocado Salsa Fresca Burger is loaded with fresh toppings, adding so much flavor in every bite. The light Salsa Fresca pairs perfectly with the creamy avocado mash, and homemade burger patties are easier than you think.
THIS POST WAS FEATURED IN STILLWATER LIVING MAGAZINE
When I was a kid, my mom only let me eat well-done red meat. Even at fast food restaurants, she checked my burgers to make sure they weren’t undercooked. I’m quite sure we offended lots of chefs and cooks over the years. I didn’t grow out of that until my early 20’s, and now I always request it medium.
My first burger recipe on the blog was a Venison Cheeseburger. I’ve also got an amazing Loaded Zesty Portobello Burger. But what I don’t have is any burgers made with good old fashioned ground beef, so I’ve fixed that with a fabulous Avocado Salsa Fresca Burger
WHY THIS RECIPE WORKS
- The avocado and Salsa Fresca add a wonderful freshness
- Homemade burger patties are very easy to make
- These burgers are great for a burger bar, and you can let your guests top as they please
KEYS TO THE PERFECT HOMEMADE BURGERS
- The fat content is more important than the cut of beef. You want 15-20% fat content for the juiciest burgers
- Yes, of course, you can grind your own meat. But I don’t have a meat grinder, and that seems like a lot of work. Luckily, I have a butcher not too far away, so I buy from them.
- Some people use just salt and pepper, but I also add onion powder and garlic powder. I also add a little bit of Worcestershire Sauce, and that adds a wonderful depth of flavor. It’s hard to explain the taste, but I can tell a difference when I don’t use it.
- Do not overmix the meat. If you handle it too much, your burgers will be dense and heavy
- I make 5oz patties, about 1/2″ thick. Form the portions into a ball first, and then flatten into patties. A Burger Press is very helpful
- Once you add the patties to the grill, leave them alone. Every time you turn or move the patties, or open the grill, you slow down cooking time
- Don’t squash the patties once they’re on the grill. The only thing you’re doing is squeezing out all that beautiful juiciness. If you like thin patties, then shape them that way before putting them on the grill
COOKING METHOD AND TIME FOR AVOCADO SALSA FRESCA BURGER
I use my outdoor gas grill, or a Grill Pan on the stove when the weather doesn’t cooperate. A flat top griddle is a great option as well, but you won’t get the grill marks
Cooking time depends on size and thickness of your burger, and how you like it cooked. For 5oz patties that are about 1/2” thick, I grill mine 5-6 minutes per side.
TOPPINGS FOR AVOCADO SALSA FRESCA BURGERS
As I mentioned before, Avocado Salsa Fresca Burgers are perfect for a burger bar. I recommend adding fresh or grilled jalapeno, cilantro, and even lettuce to the bar, and let your guests top their burgers to their liking.
AVOCADO: I peel, seed and dice the avocado into chunks. All the avocado needs is a little salt and a squeeze of fresh lime juice, and then roughly mash it with a fork.
SALSA FRESCA: Fresh is the name of the game, and it couldn’t be easier to make. I make the Salsa Fresca about 30 minutes before serving, to allow the flavors to develop. I also make extra and serve it with my Baked Tortilla Chips.
CHEESE: I don’t normally use cheese on my Avocado Salsa Fresca Burger. But when I do, my choice is Queso Fresco, a soft, moist cheese made in Mexico.
STORING, REHEATING AND LEFTOVERS
Salsa Fresca lasts 3-5 days in the fridge in an airtight container. After that, the tomatoes begin to break down and become mushy.
Avocado turns brown pretty quickly once it’s exposed to the air. It still tastes good, but it doesn’t look good. Since avocados are plentiful and inexpensive, I make a fresh batch each time.
Instead of reheating burgers that will dry out and lose flavor, I make a large batch of raw patties and freeze them for later:
- Prepare the mixture and form the patties
- Place patties on a baking sheet lined with Parchment Paper and freeze for about 3 hours
- Stack patties with a Parchment Paper Square between each one so they don’t stick together. I like to portion them out into quart-sized Ziploc bags, and then store those in gallon-sized Ziploc freezer bags.
- Frozen patties will last for up to 3 months
- Thaw patties in the fridge, not at room temperature
MORE SANDWICH RECIPES
- Italian Sausage and Bell Pepper Sandwich
- Citrus Marinated Grilled Chicken Sandwich
- Venison Cheesesteak Sloppy Joes
WHAT TO SERVE WITH AVOCADO SALSA FRESCA BURGER
- Funfetti Macaroni Salad
- Baked Homemade Mac and Cheese
- Broccoli Salad with Homemade Dressing
- Roasted Chickpea Spinach Salad
DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE
- 8 hamburger buns
- 2 1/2 lbs ground beef (85/15 or 80/20)
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons fresh-cracked black pepper
- 1 teaspoon sea salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 4 medium avocados, peeled seeded & diced
- 1 teaspoon sea salt (more or less to taste)
- juice of 2 limes
Salsa Fresca (Pico de Gallo)
- 3 cups Roma tomatoes, seeded and diced
- 3/4 cup white onion, diced
- 2 jalapenos, seeds and ribs removed, diced small
- 1/2 cup fresh cilantro, chopped
- juice of 2 limes
- sea salt, to taste (OPTIONAL)
ADDITIONAL OPTIONAL TOPPINGS
- Queso Fresco cheese
- grilled or fresh jalapenos
- fresh cilantro
- In a large bowl, combine tomatoes, white onion, fresh cilantro, jalapeno, and 1 teaspoon sea salt in a bowl. Taste, adjust seasoning as needed. Set aside in the fridge
- In a large bowl, combine diced avocado, 1 teaspoon salt, and juice of 2 limes. Set aside in fridge
- Add ground beef to a large bowl, and crumble loosely. Add 2 teaspoons pepper, 1 1/2 teaspoons each garlic powder & onion powder, and 1 teaspoon salt in a small bowl, and combine. Sprinkle seasoning over meat. Add 1 Tablespoon Worcestershire Sauce
- Measure out 5oz portions of meat mixture, and roll into balls. Using the palm of your hand or a Burger Press, flatten into patties
- Heat grill or Grill Pan over medium-high heat. Spray lightly with Cooking Spray to prevent meat from sticking. Place patties on grill
- COOKING TIME VARIES BASED ON PATTY SIZE AND YOUR DESIRED LEVEL OF DONE. For 6oz patties, 1/2" thick, I cook 5-6 minutes per side for medium
- When burgers are done, transfer to serving platter and cover loosely with foil
- Turn grill heat down, and place burger buns face down on grill to warm slightly
- Dress burgers to your preference, and enjoy!
Do not overmix the meat. If you handle it too much, your burgers will be dense and heavy
I make 5oz patties, about 1/2" thick. Form the portions into a ball first, and then flatten into patties. A Burger Press is very helpful
Once you add the patties to the grill, leave them alone. Every time you turn or move the patties, or open the grill, you slow down cooking time
Don't squash the patties once they're on the grill. The only thing you're doing is squeezing out all that beautiful juiciness. If you like thin patties, then shape them that way before putting them on the grill
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 767 Total Fat: 46g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 26g Cholesterol: 140mg Sodium: 1139mg Carbohydrates: 41g Fiber: 9g Sugar: 9g Protein: 49g