MEXICAN GRILLED BURGERS

~ serves 3, Paleo; dairy & gluten-free

- 1 lb lean ground beef or buffalo (85-90% lean)

- 1 teaspoon paprika

- 1 teaspoon garlic powder

- ½ teaspoon onion powder

- ¼ teaspoon chili powder

- 1 large tomato, sliced circularly

- 1 medium red onion, sliced circularly

- 6 butter or iceberg lettuce leaves, rinsed and dried

- ½ cup homemade simple guacamole

To make the simple guacamole:

- 1 large avocado (or 2 small), pitted

- 2 TBSPs salsa

- ½ lime, juiced

- ⅛ teaspoon sea salt

- ¾ to 1 teaspoon garlic powder

- ⅛ teaspoon paprika

- ¼ jalapeno pepper, finely diced (optional)

*alternatively you can use GF or sprouted buns if you wish. The nutrition information reflects lettuce buns though.

     First, heat the grill to medium-high heat (or a large skillet if you don’t have a grill). Combine the ground beef, paprika, garlic powder, onion powder, and chili powder in a small bowl using a large spoon or your hands. Next, form 3 even patties from the seasoned meat (each should be roughly 3 inches in diameter). When the grill/skillet is heated place the patties on the grill grates and close the top (or put a lid on your skillet). Turn the heat down to medium and set a timer for 4 minutes.

     Next, make the simple guacamole by scooping out the flesh of the avocado after you pitted it and combining this with the salsa, lime juice, optional pepper and seasonings in a small bowl. After the burgers have cooked for 4 minutes flip them and set another timer for 3 minutes.

     Once the burgers are cooked to your liking remove them from the grill. To assemble the burgers, place them each on one leaf of lettuce, add a tomato slice, ring of red onions, and 2-3 TBSPs of guacamole on top of each burger and close it all up with another lettuce leaf! YUM!