Serves 3
30 min
Avocado Goat Cheese Stuffed Burgers with Sriracha Dipping Sauce
Recipe GLPR9ccef5c32646d3
Juicy beef burgers stuffed with creamy avocado and tangy goat cheese, grilled to perfection and served with a homemade sriracha-infused dipping sauce. A gourmet yet simple main course that's naturally gluten-free and keto-friendly, ready in just 30 minutes.
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Ingredients
1 lb ground beef
1 large avocado
2 Tbsp soft goat cheese
1 whole egg
1 Tbsp lemon juice
2 tsp salt
1 tsp garlic powder
2 tsp white pepper
Salt and pepper to taste
1/2 cup avocado oil
1/2 cup extra virgin olive oil
2 Tbsp sriracha sauce
2 tsp yellow mustard
Directions
Remove ground beef from the refrigerator and allow it to rest at room temperature for about 10 minutes.
While the beef comes to temperature, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the soft goat cheese and mash together with a fork until smooth and well combined. Stir in the lemon juice and set the filling aside.
Season the ground beef with 1 tsp salt, garlic powder, and white pepper. Gently mix with your hands until just combined, being careful not to overwork the meat.
Divide the seasoned beef into 6 equal portions and gently form each into a thin patty about 4 inches wide, keeping them all the same size.
Spoon an equal amount of the avocado-goat cheese filling onto 3 of the patties, leaving a clear border of about 1/2 inch around the edges.
Place one unfilled patty on top of each filled patty, then press and pinch the edges together firmly to seal the burgers and enclose the filling completely.
Season both sides of each stuffed burger generously with salt and pepper to taste.
Heat a grill or grill pan to high heat. Grill the burgers for 4 to 5 minutes per side, until the internal temperature reaches 160°F for ground beef. Avoid pressing down on the burgers while cooking.
While the burgers cook, prepare the sriracha dipping sauce. Add the avocado oil, olive oil, sriracha sauce, yellow mustard, and remaining 1 tsp salt to a jar or mixing container.
Use an immersion blender to blend the sauce ingredients until emulsified and creamy, about 1 to 2 minutes, scraping down the sides as needed.
Serve the hot stuffed burgers with the sriracha dipping sauce on the side.
