guacamole burgers

Guacamole Burgers with a Twist

Turn plain ole hamburgers into something a little different with a scoop of guacamole! These guacamole burgers add extra flavor with pepper sauce and guacamole that even your pickiest eater will enjoy.

This Guacamole Burger recipe was made and written for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

You have to admit, one of the best things you can pull off a grill is a burger. Am I right?? Guacamole Burgers are no exception! Plus, they are perfect for those that are dairy free in your life!

Making a great burger starts with great meat and of course a great grill. If you have access to a farmers market that grinds the meat right in front of you…Awesome! If not, grind your own. Don’t be afraid to mix meats either. Ground brisket and  beef, ground beef and sausage, half ground bison and half beef, white and dark ground chicken, etc… There really are no rules when it comes to making burgers.

Recently, Gordon Ramsay gave great tips on making the perfect burger; one tip was to form your patties the day before. Something I don’t do but now will try out. When it comes to cooking advice, I personally trust Gordon Ramsay and Tom Colicchio above all others.

grilling guacamole burgers

To make Guacamole Burgers with a Twist, you only need a few things. The meat, the bun, seasoning, guac and for the twist?? For the twist, brush (and top) your burgers with hot pepper jelly. It’s delicious and the guac plays off the spicy sweet very well. Between the guac and the jelly, you don’t need the cheese.

When it comes to the roll, we all have our preference. Soft, hard, grilled not grilled. You do you and select whatever type of roll and method that work best for you.  When I have guests, I put out a selection of rolls, so everyone can grab what they prefer.

guacamole burgers

Now, for the most important part…Grilling the burger! Make sure your grill is clean, oiled and HOT. Burgers cook best and most evenly when you have allowed them to come to almost room temperature. (Gordon says the same thing).  And remember; don’t mess around with them once they are on the grill. Flip your burgers once and no pressing down on the burgers. Keep the delicious juices inside the burger.

Since I only either ground my own meat or buy it fresh from my farmers market, I allow my burgers to be served a bit pink inside. To me, it tastes the best that way. Choose how you want to serve yours based off of where you sources your meat and of course your personal preference. I think you will love the combination of flavors happening in these Guacamole Burgers.  Feel free to add bacon…Bacon would make these burgers even better!

SABER’s infrared cooking technology helps making perfect burgers, easy. No need to worry about flare-ups. SABER® grills were designed by a team of outdoor cooking experts with one goal in mind, to engineer a better barbecue: one that is constructed better (using premium materials), cooks better (even heat and no flare-ups), and is priced better than competing premium grills. PLUS they use 30% less propane than traditional gas grills and can preheat fast – and feature commercial grade stainless steel cooking grates, burners and emitters, and multi-position warming racks.


  • 1 ½ lbs ground beef (or your choice of blend)
  • ½ tbs Kosher salt and ½ tsp black pepper (or more to taste)
  • Hot Pepper Jelly
  • Guacamole
  • Rolls
  • Greens


  • In a bowl, toss meat with seasoning.
  • Form into patties and place on a large plate or baking sheet (about 7-8 burgers).
  • Cover and chill 2 hours or overnight.
  • Allow burgers to come to almost room temperature before grilling.
  • Season all sides of the burgers with additional salt and pepper.
  • Clean, oil and heat grill, once hot place burgers onto the grill and cook until done to your liking. Once you flip the burger, baste the cooked side with some of the hot pepper jelly, when you remove the burgers, baste the other side.
  • Assemble burgers, rolls, greens, guac, add an additional dollop of jelly on top of the burger and top with the other half of the bun.
  • Smush it down a bit and dig in!

Tip: When forming your burgers, be firm with the meat and work it into a tight even patty. Use your knuckle and make a small divot in the center of the burger.

guacamole burger

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