Ingredients:

  • 1 lb (450 g) ground beef, 80/20
  • 1 tsp (6 g) kosher salt
  • 1/2 tsp (1.5 g) freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp (5 ml) Worcestershire sauce (optional)
  • 1 tbsp (15 ml) neutral oil (optional)
  • 2 ripe avocados (about 300 g peeled flesh total)
  • 1 tbsp (15 ml) fresh lime juice (about 1 lime)
  • 2 tbsp (8 g) fresh cilantro, finely chopped
  • 2 tbsp (30 g) red onion, finely minced
  • 1 small jalapeño, seeded and minced (optional)
  • 1/2 tsp (3 g) kosher salt, or to taste
  • 1/4 tsp (0.5 g) black pepper
  • 1/4 cup (40 g) diced tomato (optional)
  • 8 large butter or Boston/Bibb lettuce leaves (or 8–12 romaine leaves), washed and dried
  • 4 slices cheddar, pepper jack, or your favorite melting cheese (optional)
  • 4 slices cooked bacon (optional)
  • 4 thin tomato slices (optional)
  • Red onion rings, pickles, or hot sauce (optional, to taste)

Instructions:

  1. Make the guacamole: halve and pit avocados, scoop flesh into a bowl. Add lime juice, cilantro, red onion, jalapeño (if using), salt, pepper, and diced tomato (if using).
  2. Mash the avocado mixture with a fork to your desired texture (chunky or smooth). Taste and adjust seasoning. Cover and chill briefly while you prepare patties.
  3. Shape the patties: place ground beef in a bowl and add salt, black pepper, garlic powder, onion powder, and Worcestershire sauce if using. Gently mix until just combined to avoid overworking.
  4. Divide the mixture into 4 equal portions (about 4 oz / 113 g each). Shape into discs slightly wider than final size and make a slight indentation in the center of each patty to reduce doming.
  5. Preheat a cast-iron skillet or grill to medium-high and brush with oil if needed. Ensure the surface is hot before adding patties for a good sear.
  6. Cook the patties: place on the hot surface and cook undisturbed 3–4 minutes until well browned at the edges. Flip and cook another 3–6 minutes depending on thickness and desired doneness.
  7. If using cheese, add a slice during the last minute and cover briefly to melt. Use an instant-read thermometer for accuracy—USDA recommends 160°F (71°C) for ground beef; many prefer 145–155°F (63–68°C) for medium.
  8. Rest the patties 3–5 minutes on a plate to retain juices while you prepare lettuce buns: choose the largest leaves, stack for sturdiness if needed, pat dry and trim thick ribs if necessary.
  9. Assemble the burgers: place lettuce leaf(s) on a plate, set a patty on top, add a generous spoonful of guacamole and finish with optional toppings like bacon, tomato, onion, pickles, or hot sauce.
  10. Fold or wrap like a taco and serve immediately. Visual cues: a deep brown crust on the patties, melted cheese bubbling lightly, and bright green guacamole with minimal oxidation.