Lemme ask you guys, what could possibly be better than an Avocado Stuffed Meatball?
A super-sized meatball, also known as a burger, stuffed not only with creamy avocado, but with even more goody-good-goodness in the form of smooth and spicy mayo.
That’s what! And oh yes, I did!
Just you check out that beautiful, bright green slice of avocado that’s trying to peek out… does that look yummy to you or does that look yummy to you?
In all humility, I have to say that this was, without a shadow of a doubt, the best darn burger I’ve ever eaten in my ENTIRE life. I think that from now on, I will always want my burgers to hide some creamy avocado and spicy mayo in their center.
Unlike meatballs, which tend to leave me kind of hungry and slightly unsatisfied, burgers never fail to fully satiate my hunger. This one particularly hit the spot… To me, it was like the ultimate burger: real dense, thick and beefy, compact and substantial while surprisingly moist and juicy. Its super creamy, gooey and zesty interior simply takes the gustatory and sensory experience to an outright new level. Oh, and the whole thing is so pleasingly tasty, every bite feels like a wild excursion deep into the world of flavor.
Seriously, I’m not kidding. You WANT to be making these.
We’re not exactly reinventing the wheel here: we’re making burgers. I guess you already know how this goes, right? You need to start by kneading your meat mixture and then form it into patties. However, for this recipe, you’re going to be dividing your meat into 12 thin, equal patties.
You will need 2 of these patties for each burger.
Then, you need to slice the avocados. To do that, cut them in half crosswise, remove the pit and then slice each half into 3 equal slices. Make a small nip in the skin in with the tip of your blade to easily peel the slices.
Keep the 2 larger slices from each half to stuff the burgers with and throw the smaller ends into a small bowl, along with the paleo mayo and seasonings, to make the spicy mayo.
To form your burgers, place one slice of avocado on six of the patties, then drop a spoonful of mayo right in the center of the avocado slices.
Conveniently, the avocado has a built-in hole to accommodate that mayo!
Cover each patty with a second meat patty, then carefully pick this up in your hands. Pinch the edges real good with your fingers to make sure that your patties are nicely sealed all around.
Finish forming the patties with your hands so they become beautiful and nice and round.
Brush the patties with avocado oil, sprinkle with salt and pepper and throw them on the grill over medium-high heat. You’ll want to cook them for about 4 to 6 minutes per side, depending on thickness and desired level of doneness.
If you happen to be using well sourced, lean grass-fed ground beef, you can afford to keep your meat a little bit on the pink side, which is definitely how I prefer to eat mine.
Okay, looks like I hadn’t done that good a job at sealing that burger. Oh well. At least avocado, unlike cheese, doesn’t melt and leak all over the place when the seal fails. It’ll stay nice and put for you and readily accept to be licked by the flames, which makes it even tastier in the end.
Plus, I dunno, I think it almost looks sexy… so maybe you don’t want to be doing too good a job at sealing those patties after all!
Serve your burgers on a bed of lettuce with caramelized onions and sautéed mushrooms. Or whatever else you like to garnish your burgers with.
But honestly, with a burger this good, you won’t be needing to add all that much…
All the flavor that you need is already built right in!
- 900g [2lb] grass-fed lean ground beef
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 tablespoon Dijon mustard
- 2 large eggs
- ¼ cup almond flour
- 1 teaspoon Himalayan salt
- ½ teaspoon ground white pepper
- 2 tablespoons herbes de Provence
- 1-1/2 ripe avocado, sliced crosswise
- Preheat your outdoor grill to medium-high heat.
- Add all the ingredients listed under "burger", except for the avocado, to a fairly large mixing bowl and knead by hand until well combined. Form into 12 thin, equal patties, of approximately 90g (3oz) each.
- Slice the avocados in half crosswise, remove the pit and then slice each half into 3 equal slices; keep the 2 larger slices to stuff the burgers and throw the smaller ends into a small bowl to make the spicy mayo.
- To that bowl, add paleo mayo and seasonings listed under "Spicy Mayo" and mash roughly with a fork to combine.
- To build the burgers, place one avocado slice on six of the patties, then drop a spoonful of the mayo right in the center of the avocado slices. Cover with a second meat patty, then carefully pick this up in your hands and pinch the edges with your fingers to make sure your patties are nicely sealed. Finish forming the patties with your hands so they become beautiful and nice and round.
- Brush the patties with avocado oil, sprinkle with salt and pepper and grill over medium-high heat for about 4-6 minutes per side, depending on desired level of doneness.
- Serve on a bed of lettuce with caramelized onions and sautéed mushrooms.