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.


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


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.