California Avocado Steakhouse Burger

Total Time: 8 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 630
Total Fat 43g
Saturated Fat 13g
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 90mg
Sodium 860mg
Total Carbs 40g
Dietary Fiber 9g
Total Sugars 5g
Protein 26g
Potassium 580mg

Vitamin A 306 (IU); Vitamin 11 mg; Calcium 144 mg; Iron 4.6 mg; Vitamin D 0.5 (IU); Folate 82 mcg; Omega 3 Fatty Acid 0.14 g

% Daily Value*: Vitamin A 6%; Vitamin C 20; Calcium 15%; Iron 25%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This beef and veggie burger adds extra produce to your burger patty making it more flavorful and juicy. Then it is topped with Fresh California Avocado, lettuce and tomato. It is great served with the Steakhouse Lite Ranch Sauce and fresh veggies like carrots and celery for dipping, making this a produce packed meal. This burger not only tastes good, it has beneficial nutrients like 20% Daily Value (DV) Vitamin C, 15% Calcium and 25% Iron plus 580 mg of potassium. According to the Dietary Guidelines for Americans, 2010 dietary potassium can help lower blood pressure by blunting the adverse effects of sodium on blood pressure.

Start cooking

Serves: 4

1/4 cup finely diced white onion 1/8 cup finely diced bell pepper 2/5 cup cut in half and thinly sliced white mushrooms 2 tsp. steak sauce 1 lb. lean ground beef 4 whole wheat buns 2 tsp. steak sauce 8 leaves lettuce 4 slices large beefsteak tomato 1 ripe, Fresh California Avocado, peeled, seeded and sliced 1 batch Steakhouse Lite Ranch Sauce (optional, recipe below) 4 Tbsp. light ranch dressing 2 Tbsp. steak sauce
  1. In a bowl mix together the onion, bell pepper, mushrooms, steak sauce and lean ground beef. Mix very thoroughly with your hands to combine all ingredients.
  2. Divide the mixture into equal portions. With your hands press each portion into a ball and then shape into a patty.
  3. In a sauté pan or on a flat griddle over medium low heat place the patties and grill for about 4 minutes, flip and grill an additional 4 minutes or until meat is thoroughly cooked.
  4. While beef and veggie burgers are grilling toast the buns.
  5. Top each bun base with the beef and veggie burger, then drizzle each with ½ tsp. steak sauce. Top with the lettuce, tomato, Fresh California Avocado and bun top.
  6. Optional: serve with Steakhouse Lite Ranch Sauce for dipping.

Steakhouse Lite Ranch Sauce Instructions:

  1. In a bowl mix together all ingredients for sauce.

Variation: A vegan veggie patty may be substituted for the beef and veggie Burger.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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