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Cheesy Avocado Burger

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Ingredients

1/3 cup soft fresh bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon onion powder
3 tablespoons whole milk
1-1/4 pounds lean ground beef
4 slices Havarti cheese
2 sliced avocados
1/3 cup mayonnaise
1/3 cup mustard
4 lettuce leaves
4 split and toasted onion buns

Cheesy Avocado Burger

There's nothing better on a hot juicy burger than melty cheese, velvety avocado, and crisp lettuce.

  • Serves 4
  • Easy

About This Recipe

Before we get to this recipe for Cheesy Avocado Burger, some food safety lessons. This won’t take long.

I think it’s difficult to make burgers at home for a few reasons. First and foremost is food safety. Your burgers should be cooked to a final internal temperature of 160°F to prevent illness. And that temp should be tested with a reliable food thermometer.

Most people don’t bother to do this at home, and that’s just asking for trouble.

So when I want to make burgers at home, I make sure to take the time to check so I know they’re safe. And I use Thermapen, really the best food thermometer around. Yes, it’s expensive. And yes, it’s worth it. It will be the last food thermometer you ever have to buy.

Having said that, making burgers at home is satisfying because you can make them anyway you’d like. I love to pile my burgers with cheese, avocado, mayo, and mustard. And the bun you serve them on can be anything: English muffins, ciabatta slices, onion rolls, or focaccia.

This burger seems to go best with onion rolls, which are, naturally, also toasted on the grill.

Serve the burgers with My Mom’s Potato Salad (natch) and some cold root beer for your Memorial Day, Fourth of July, or Labor Day bash (or make Root Beer Floats!). Munch on some Crunchy Peanut Caramel Layered Brownies for dessert. And don’t forget the food thermometer!

Why this recipe for Cheesy Avocado Burger works:

  • The combination of tender and meaty burger with the cheese and the smooth creaminess of avocado is spectacular. It hits all the notes of texture, temperature, and flavor you want in a hamburger.
  • When you combine the meat mixture, don’t overwork it or the meat will be tough. Mix just until combined. That’s why the bread crumbs etc. are mixed first.
  • Make sure you transfer the cooked burgers to a clean plate. You don’t want to recontaminate the cooked meat with the uncooked juices.
  • Serve these burgers the second they are made so the temperature contrast is paramount.

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Steps

1
Done

Prepare and preheat the grill. You can also broil these burgers; in that case, preheat the broiler.

2
Done

Combine the bread crumbs, salt, pepper, marjoram, onion powder, and milk in a medium bowl.

3
Done

Add the ground beef and mix gently but thoroughly with your hands until combined. Form into 4 patties. Press your thumb into the center of each patty so the burgers don't puff up while cooking.

4
Done

Grill the burgers over medium coals, turning once, until a meat thermometer registers 165°F. Don't skip this step!

5
Done

Top each burger with a slice of cheese, cover the grill, and grill for 1 minute or until the cheese melts.

6
Done

Assemble the burgers with the avocado, mayo, mustard, lettuce, and onion buns, and dig in.

7
Done

Air fryer instructions

Form the patties as directed. Preheat the air fryer to 375°F.

8
Done

Place the hamburger patties in the air fryer basket in a single layer, with at least 1-inch spacing between them. Air fry for 5 minutes.

9
Done

Carefully flip the burgers with a spatula. Air fry for another 4 to 5 minutes or until the burgers reach 155°F. Remove the burgers to a clean plate, cover with foil, and let stand for 5 minutes. The temperature should rise to 160°F.

10
Done

Toast the buns, cut side down, in the air fryer to 2 to 3 minutes or until toasted. Serve the burgers on the toasted buns with the cheese, avocado, lettuce, and mayo.

lindaBest

Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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