Tomato Avocado Burger

Tomato Avocado Burger

Adapted from CookingLight

Logistically this might not be the perfect sort of burger to eat with your hands. It’s not impossible though. It’ just get pretty messy. I managed to do it and it was awesome. Feel free however to eat it with knife and fork. I won’t judge you.

Ingredients

Serves 4

4 large tomatoes

1 lb / 453 gr grass fed organic ground beef

¼ teaspoon ground black pepper

½ + ¼ teaspoons fine grain sea salt

1 teaspoon chili powder

1 ripe avocado, divided

2 tablespoons Greek yogurt

1 tablespoon mayo (DIY paleo mayo following this recipe)

2 teaspoons fresh lime juice

¼ teaspoon ground cumin

handful alfalfa sprouts

Directions

Cut the tomatoes in half horizontally. With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane. Set aside.

Place half of the avocado in a bowl and mash with a fork until almost smooth. Add yogurt, mayo, lime juice and cumin and stir to combine. Dice remaining half of the avocado and add it alongside ¼ teaspoon salt. Stir gently to combine. Set aside.

In a bowl season ground beef with ½ teaspoon of salt, black pepper and chili powder and mix well.

Divide into equal 4 portions and gently shape each portion into ½-inch thick patty.

Preheat grill (or grill pan) to medium-high heat. Grill patties 3 minutes on each side or until desired degree of doneness.

In the meantime, lightly grease with olive oil a medium non-stick pan/skillet and heat over medium-high heat. Cook halved tomatoes face down for 2 to 3 minutes, until they begin to brown. Flip and cook for 20 seconds on the other side so that they get a bit of color.

To assemble burgers, place a large pinch of sprouts on the bottom part of each tomato, top with a beef patty, about 2 tablespoons of guacamole sauce and finish with the other half of each tomato.