Avocado- Buttered Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 3/4 ground beef (15% fat)
6 hamburger buns (split horizontally)
2 tsp coarse salt
1/2 tsp freshly ground pepper
4 ripe Hass avocados
1 lemon (zest and juiced)
2 sticks of Salted organic butter (room temperature)
1/4 cup olive oil
16 slices of thick pancetta
1 cup cherry tomatoes (halved)
5 oz baby romaine leaves



Avocado Butter: Cut avocados in half; remove pits and gently scoop out insides. Place avocados in food processor with lemon juice, zest and olive oil to blend. Scrape down the sides of the food processor and add the two sticks of salted organic butter. Spread the avocado butter onto parchment paper and roll into 1 inch diameter log. Wrap with plastic wrap and chill for one hour. Combine ground beef with salt and pepper in a large bowl. Divide into 12 equal patties. Take out the chilled avocado butter and slice 1 1/4 inch of the avocado butter. Insert a slice of this avocado butter onto one patty and top with another patty. Close the patties to make one 3/4 inch patty. Repeat to make a total of six 3/4 inch thick patties. Chill burgers until ready to grill. Heat up a nonstick skillet over medium high heat to cook pancetta. Cook for 4-7 minutes until it begins to crisp and has rendered most of its fat. Set crisp pancetta aside. Wash and cut cherry tomatoes in half. Start up the barbeque grill onto medium high heat. Grease grill rack with oil soaked rag for a non stick burger. Grill burgers over medium high heat until preferred doneness. (5-minutes per side for medium rare) This burger will be extra creamy on the inside with a chunk of avocado butter. Let burgers rest for 3 minutes. Meanwhile grill the hamburger buns until lightly toasted for about 1 minute. Spread buns (bottoms and tops) with avocado butter. Build the burger with the patty, baby romaine leaves, 2 crisp pancetta slices, and cherry tomatoes. Cover with bun tops. Makes 6 servings.