Avocado Burgers, Or Why Jes Needs a George Foreman Grill
Sheba and Mistoffelees didn’t want to be outdone in cuteness by the kitten. I found them curled up like an old married couple this afternoon (and by “curled,” I mean the man is stretched out doing his thing and the lady is tucked in the nook of his stomach–so domestic!).
On to the recipe. Well, the recipe below deserves a better photograph. Like, a good slider would have condiments of sorts, a tomato slice, maybe lettuce–something tasty–but I ate it this way, plain with a crack biscuit. The crack biscuit obviously made up for any lack of anything but burger and biscuit, not gonna lie.
I’ve been toying with this recipe for over a year. Above a picture of the last blog post I made about them on the now erased original Cupcake Punk. (sigh) Last summer I was fortunate enough to have a roommate who owned a George Foreman Grill that she used specifically for veggie burgers and the grill was perfect for my avocado burgers. No matter how juicy and not uberly firm the patty was it would still grill like a nasty Boca Burger. Now I have to fry them, which is insanely less healthy, but still delicious. Maybe more falafelish. I’ve been thinking about baking them, but haven’t gotten to that yet.
For this batch I used chipotles instead of jalepenos. I like the smoky flavor, although the jalepenos* give more a kick to the burgers. You can throw in whatever ingredients you think will shine. The real beauty of these is the ease and the freeze. They take ~10 minutes to make and then you can make individual patties, saranwrap them, throw them in a ziploc bag in the freezer, and then pull one out to cook whenever you’re hungry. This is my secret for staying alive in college, actually. One batch makes up to 20 burgers, so that’s a steal for the ~ $10 in ingredients or so.
*The Firefox spell check for “jalepenos” results in a first option of “Pentecostals.” **giggle**
4 ripe avocados
2 medium on the vine tomatoes, diced
1 can black beans
1 medium onion, minced
2 cups frozen corn (or fresh corn off of the cob)
4-5 chipotle peppers in adobo sauce, chopped finely
2 cups bread crumbs
olive oil/vegetable oil for sauteing
In a frying pan, sauté the onion on medium heat for 6-7 minutes until clear and tender. Add the corn and chipotles, sauté until the corn slightly browns on the edges. Take off the heat and allow to cool.
Meanwhile, in a large bowl, mix the avocado, black beans, and tomatoes. Mash slightly, but you want to leave most of the black beans and tomato dice whole–just make sure the avocado is mashed to a smooth consistency. You’re going for a smooth guacamole texture.
Add the corn mixture to the avocado mixture bowl, combine. Add the bread crumbs (you may need less or more depending on how moist the mixture is) and mix with a spoon. You may want to use your hands to combine everything together.
Form into individual patties and grill/sauté/freeze them. Serve on buns, biscuits, naan with hummus (my favorite!), however you like!