By Giant Eagle
Prep Time: 10 min.
Cook Time: 15 min.
Preheat your grill to medium high. Peel and thin-slice half the red onion and finely dice the other half. Shape the ground beef into 8, 3-ounce patties and season each burger with ¼ teaspoon of salt and ¼ teaspoon ground black pepper.
Cut the avocadoes in half, remove the pit, scoop out the flesh, and place in a bowl with the diced red onions, half the chopped cilantro, ½ teaspoon of salt, and the juice from the lime. Add as much of the diced jalapeno as you like. Use a fork to smash the avocado together with the other ingredients.
Combine the shredded lettuce with the thin sliced red onion and remaining chopped cilantro.
Grill the burgers to your liking, about 3 minutes per side for medium rare.* When the burgers are almost cooked, top each with a slice of pepper jack cheese to melt. Toast the bun on the grill if you like.
Assemble the burgers with the shredded lettuce mixture on the bottom, then two burger patties, then top with the guacamole and the top bun.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 810, Fat 48g, Sat Fat 19g, Trans Fat 1g, Cholesterol 180mg, Sodium 2250mg, Total Carbohydrate 44g, Fiber 10g, Sugars 8g, Protein 56g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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