Grilled Chuck Burger with Crispy Avocados and Chipotle Pepita Mayonnaise Grilled Chuck Burger with Crispy Avocados and Chipotle Pepita Mayonnaise

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I had avocado fries at a conference a while ago and loved them.I developed this recipe with those avocados and grilled beef in mind.


For the Burger Patties:
2 lb. Ground Beef Chuck 80/20
1 each Large Egg
½ Cup Bread Crumbs
2 tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper

For the Crispy Avocados:
2 each Hass Avocados, ripe
1 tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper
1 Cup All Purpose Flour
1 each Large Egg
¼ Cup Water
2 Cups Panko Style Bread Crumbs
2 Cups Peanut Oil (for frying)
1 tsp. Kosher Salt

For the Chipotle Pepita Mayonnaise
1 each Canned Chipotle
½ Cup Pepitas
¼ Cup Cilantro
1 clove Garlic, minced
1 Cup Mayonnaise
½ tsp. Kosher Salt
2 each Limes

For the Burger:
6 each Soft Kaiser Rolls
1 ½ Cups Baby Arugula
½ each Lemon
1 tsp. Kosher Salt
1 tsp. Fresh Ground Black Pepper


1.Make the burger patties by mixing the beef, egg, bread crumbs, salt and pepper. Stir together well and form into 6 each 6 oz. patties. Keep cool and covered until ready to grill.
2.Remove stem from each avocado and slice them into halves. Remove pit and using a large spoon, scoop out the avocado from the skin and cut each peeled avocado half into 4 equal wedges. Season avocado wedges with salt and pepper. Bread the avocados by dredging lightly in flour, then into beaten egg mixed with water, then into the panko bread crumbs. Heat the peanut oil in cast iron until thermometer reads 350 degrees. Fry breaded avocados in batches until crispy and lightly browned. Season again with kosher salt and place on paper towel lined pan, keep in a warm place.
3.Chop the chipotle and place in mixing bowl. Toast pepitas in a dry sauté pan on grill for 7-10 minutes, let cool and coarsely chop, add to chipotles. Coarse chop the cilantro and add to mixing bowl with the minced garlic and mayonnaise. Stir together and add the kosher salt and juice of the two limes. Reserve for burger assembly.
4.Grill burgers over medium heat, when halfway cooked, flip the burgers. Remove burgers when cooked through to the desired temperature and let rest while finishing burgers. (I like mine at 140 degrees internal temperature).
5.Toast buns and set onto serving plates. Spread tops and bottoms with the Chipotle Pepita Mayonnaise. Place cooked burgers on the bottom buns. Mix arugula with lemon, salt and pepper. Place ¼ cup of dressed arugula on each burger. Top with reserved crispy avocados. Serve and enjoy!