This Southwestern Hamburger with Sweet Guacamole is sure to be a hit at your next backyard party this summer. Southwestern flavors are added to hamburgers and paired with a sweet guacamole of avocados and pineapple. These are a true crowd pleaser!

SOUTHWESTERN HAMBURGER WITH SWEET GUACAMOLE

There is nothing like a juicy, delicious hamburger on a hot summers day. Am I right?

You can’t beat a summer meal made up of this Southwestern Hamburger with Sweet Guacamole, corn on the cob, a tasty Summer Orzo Pasta Salad and a nice cold beverage. These burgers are packed with Southwestern flavors that pair perfectly with the sweet guacamole. There are so many ways to eat this burger-with just the guacamole, or with cheese added or even grilled sweet and poblano peppers. Or in my case, go for all three of those!

This Southwestern Hamburger with Sweet Guacamole mixes ground beef {I like to use 80/20 for the fat content-it helps make a juicier burger}, diced green chiles, chili powder, cumin and salt and pepper. I then mixed up a quick, sweet guacamole using avocados, diced pineapple, cilantro, lime juice and salt and pepper. If you make a double batch of the guacamole you will have a nice appetizer before your burgers even make an appearance!

I don’t know about you but I am a huge fan of guacamole. If you haven’t tried it on burgers you are missing out. It adds a nice touch of creaminess, flavor and in this case sweetness. In the photos you will notice the grilled peppers that I added. I always try to do this in the summer. I buy a bag of those cute little sweet peppers and some poblanos. I slice them up and throw them on the grill while the burgers cook. They not only make a nice topping for the burgers, they also are a nice, colorful side to add to everyone’s plate. My kids also love eating those sweet peppers raw so its a win-win.

Today’s delicious Southwestern Hamburger with Sweet Guacamole is in partnership with the Ohio Beef Council . Did you know that May is Ohio Beef Month? I recently had the opportunity to go to Columbus with the Ohio Beef Council and met with two different family farms there. They are one of 17,000 beef farming families in Ohio, who are committed to providing excellent care of their animals, protecting the environment for future generations and to producing safe, healthy beef. Can you believe there are that many beef farms in Ohio?

Since spring is here that means grilling season! A recent survey found that three out of four American grillers say the one meat they most often grill is beef. Ohioans love beef, too! In fact, they spend $4.1 billion each year on beef. I am one of those!

The best part about grilling beef is that it is a healthy, high-quality protein choice. A 3-ounce serving of beef provides more than 10 essential nutrients and half the daily recommended value of protein for less than 150 calories.  The dietary guidelines recommends adults eat 5.5 ounces of protein foods per day. Currently – contrary to popular belief – Americans consume 1.7 ounces of beef daily. The fact is, beef is a natural source of essential nutrients, which makes a great protein source you can enjoy every day.

Now I don’t know about you but when grilling season rolls around I feel like I always need to brush up on my grilling skills. I am here to help! Here are some quick and easy tips when grilling your beef:

1. Choose the cuts that are inherently tender. The Ribeye, Tenderloin, Porterhouse, Strip or even the Flat Iron steak are all primetime performers. Why? Marbling. The little flecks of flavor inside the red of the muscle make for a very enjoyable eating experience.
2. Marinade or Rub? Marinades add flavor but they also tenderize. Cuts for the grill are already very tender. If you choose to marinade, keep it to 30 minutes. Rubs on the other hand, can add a little something extra.
3. Prep Your Grill. Starting hot is the key to success. Never start cooking your steak or burger before your grill hits 450 to 500 degrees. After cooking your steak for one to two minutes at that temperature, back the temp to medium high for the remainder of the cooking time.
4. Know Your Grill. Know where hot spots are located. These are areas that tend to flare up and cook the steak unevenly.
5. Diamonds are a grill’s best friend! How do we make those beautiful steakhouse diamond marks? Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock.
6. No poking! Always use tongs or spatula to move steaks on the grill. Poking with a grill fork or knife only allows those tasty juices to escape leaving you with a dry unsatisfactory steak experience.
7. When do I flip it? When you put a steak on a hot grill and you hear the sizzle, you will notice that the steak is stuck to the cooking surface. The steak may still be stuck three to four minutes into cooking. This is the steak telling you that he’s not ready to be rotated for grill marks or flipped. Once the steak is fully seared, it will release from the cooking surface and liquid will collect on the raw side of the steak. When these two things happen, it is time to flip your steak.
8. Determining doneness by using a meat thermometer. Inject the thermometer into the side (not the top) of the steak. If you want to enjoy your steak at 145° (medium rare) pull your steak off of the grill when it reads 135° and let it rest for 10 minutes. Steaks will continue to cook once pulled from the grill. The resting time lets the juices redistribute in the steak and allows it to reach its final end-point temperature.
9. Cutting Steak also aids in eating experience. When cutting steak, always cuts against the muscle grain. This will enhance the steak tenderness.

Be sure to check out the upcoming Ohio Beef Council Twitter Party. See details below!

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Southwestern Hamburger with Sweet Guacamole

Yield: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This Southwestern Hamburger with Sweet Guacamole is sure to be a hit at your next backyard party this summer. Southwestern flavors are added to hamburgers and paired with a sweet guacamole of avocados and pineapple. These are a true crowd pleaser!

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Ingredients

For the hamburgers:

• 1 1/2 pounds ground beef {I like to use 80/20}
• 1/8 cup green chiles, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/8 teaspoon garlic powder
• Salt and pepper
• 4 Hamburger buns

For the Sweet Guacamole:

• 2 avocados, pit removed
• 1/2 cup pineapple, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. By hand combine ground beef, green chiles, chili powder, cumin and garlic powder {try to handle the meat as little as possible-just gently mix it together}. Shape the meat into four patties with 3/4 inch thickness. To prevent the center from bulging, create an indention in the middle of the patty. Sprinkle salt and pepper on each side of the burgers.
2. Heat the grill to high heat and cook to a recommended internal temperature of 160F, flipping once.
3. For the guacamole mash together the avocado, pineapple, cilantro, lime juice and salt and pepper to taste.
4. Put each burger on a bun and top the burger with the sweet guacamole and grilled sweet peppers or poblanos if you like. Other suggested toppings include red onion, tomato, lettuce, cheese or jalapeños.