Guacamole Bison and Beef Burger
BURGER INGREDIENTS:
- 2 boxes of Force of Nature Bison and Beef patties
- 2 slices raw cheddar cheese
- Brioche bun (or Butter Lettuce as a gluten-free substitute )
- Salt & Pepper to taste
- Garlic powder to taste
- 2 sliced pickles
- 1 tbsp primal kitchen mayonnaise
- 1 tbsp grass fed butter
GUACAMOLE INGREDIENTS:
- 1 fresh avocado - peeled, pitted, and diced
- 1 roma (plum) tomato, diced
- Half of a red onion, chopped
- 1 serrano chile pepper, seeded and minced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 3 drops hot sauce
- 3 tbsp cilantro leaves, minced
- 1 tsp freshly squeezed lime juice
BURGERS ON THE GRILL PREPARATION:
- Heat up your charcoal, hardwoods, or gas grill.
- Mash the avocados in a medium sized bowl until you reach your desired consistency.
- Add the remaining guacamole ingredients, stir together, and set aside
- Once thawed out, remove the Force of Nature Bison and Beef patties from their packaging.
- Using a paper towel, pat the burger patties dry, and season the patties with salt, pepper, and garlic powder.
- When your grill is hot, place the patties on the direct heat until the bottom is browned and then flip (~2-2 ½ min per side).
- Once flipped, add a slice of cheese to the tops of the patties.
- When the entire patty is browned and slightly crispy, remove from the grill and let rest for 5 min.
- Assemble your burgers. Spread 1 tsp of primal kitchen mayonnaise to the bottom part of the toasted brioche bun and add sliced pickles.
- Layer one burger patty and spread 1 tbsp homemade guacamole over the patty.
- Layer the second patty, and top with 1 tsp of homemade guacamole.
- Enjoy!
BURGERS ON THE SKILLET PREPARATION:
- Mash the avocados in a medium sized bowl until you reach your desired consistency.
- Add the remaining guacamole ingredients, stir together, and set aside
- Thaw out and remove the Force of Nature Bison and Beef patties from their packaging.
- Using a paper towel, pat the burger patties dry, and season the patties with salt, pepper, and garlic powder.
- Using medium heat, heat up your cast iron skillet. *Do not cook these on high heat* When the skillet is hot, add 1 tbsp of cooking fat (we suggest grass fed butter, ghee, beef tallow, pork fat, or extra virgin olive oil).
- When the oil is hot, place the patties in the skillet until the bottom is browned and then flip (2 ½-3 min per side).
- Once flipped, add a slice of cheese to the tops of the patties.
- When the entire patty is browned and slightly crispy, remove from the patties from the skillet and let rest for 5 min.
- Assemble your burger. Spread 1 tsp of primal kitchen mayonnaise to the bottom part of the toasted brioche bun and add sliced pickles.
- Layer one burger patty and spread 1 tbsp homemade guacamole over the patty.
- Layer the second patty, and top with 1 tsp of homemade guacamole.
- Enjoy!
LEFTOVER GUACAMOLE? HERE IS A TIP ON HOW TO KEEP IT FRESH AND GREEN WHILE STORING IN THE FRIDGE:
- Put leftover guacamole in a size appropriate glass container with a tight lid.
- Use a spoon or utensil to press the guacamole down so that it is flat on the top with no air bubbles.
- Gently pour about 1/2 an inch of room temp or cold water into your container.
- Seal it up nice and tight. When you are ready to eat it again, drain out the water and give it a little stir. This trick should keep it nice and fresh for up to 3 days!
