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Recipe From from Weber's Way to Grill™ by Jamie Purviance

California Burgers with Guacamole Mayonnaise

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    18 to 20 min.

Serves 4
Prep Time
25 min.
Grilling Time
18 to 20 min.

the Ingredients

20151023095350 Wtg Redmeat 2


  • 2 tablespoons grated white onion
  • 1 ripe Hass avocado, peeled and pitted
  • 2 tablespoons mayonnaise
  • 2 plum tomatoes, cored, seeded and chopped
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 1 small garlic clove, minced or pushed through a press
  • Kosher salt
  • 2 poblano chile peppers
  • 680 grams ground chuck (80% lean)
  • 1 teaspoon freshly ground black pepper
  • 4 hamburger buns, split


  • 01 Rinse the onion in a fine-mesh strainer under cold water and let the excess water drain off. In a medium bowl mash the avocado and mayonnaise together with a fork. Stir in the onion, tomatoes, cilantro, lime juice and garlic. Season generously with salt. Cover with plastic wrap, pressing the wrap directly onto the surface, and set aside. (The mayonnaise can be prepared up to 8 hours ahead.)
  • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 03 Brush the cooking grates clean. Grill the poblano chile peppers over direct high heat, with the lid closed, until the skin is blackened on all sides, about 10 minutes, turning occasionally. Transfer the chile peppers to a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the chile peppers from the bowl and peel off and discard the blackened skin, stems and seeds. Chop the chile peppers into 1 centimetre dice.
  • 04 Mix the ground chuck, chile peppers, 1½ teaspoons of salt and the pepper; then shape into four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres) wide in the centre of the patties to keep them from forming a dome as they cook.
  • 05 Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut-side down, over direct heat. Build each burger on a bun with a patty and a dollop of the guacamole mayonnaise. Serve warm.