California Steakhouse Burger
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 delicious served with Steakhouse Lite Ranch Sauce and fresh veggies like carrots and celery for dipping, making this a produce-packed meal. A good source of Vitamin C, calcium and iron, too!
For more great California Avocado recipes, visit CaliforniaAvocado.com.
Ingredients
- 1/4 cup white onion, finely diced
- 1/8 cup finely diced bell pepper
- 3/8 cup white mushrooms, cut in half and thinly sliced
- 4 teaspoons steak sauce, divided
- 1 pound lean ground beef
- 4 whole wheat buns
- 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)
For the Steakhouse Lite Ranch Sauce:
- 4 tablespoons light ranch dressing
-
2 teaspoons steak sauce
Preparation
In a bowl, mix together the onion, bell pepper, mushrooms, 2 teaspoons steak sauce and the lean ground beef. Mix very thoroughly with your hands to combine all the ingredients.
Divide the mixture into equal portions. With your hands, press each portion into a ball and then shape into a patty.
In a sauté pan or on a flat griddle over medium-low heat, place the patties and grill for about 4 minutes, then flip and grill an additional 4 minutes, or until meat is thoroughly cooked.
While the beef and veggie burgers are grilling, toast the buns.
Top each bun base with the beef and veggie burger, then drizzle each with 1/2 teaspoon steak sauce. Top with the lettuce, tomato, Fresh California Avocado and bun top.
If desired, serve with Steakhouse Lite Ranch Sauce for dipping (instructions follow).
To make the Steakhouse Lite Ranch Sauce, in a bowl, mix together the ingredients for the sauce.
*Variation: A vegan veggie patty may be substituted for the beef and veggie Burger.
Nutrition Information Per Serving: Calories 630; Total Fat 43 g (Sat 13 g, Trans 2 g, Poly 3 g, Mono 18 g); Cholesterol 90 mg; Sodium 860 mg; Potassium 580 mg; Total Carbohydrates 40 g; Dietary Fiber 9 g; Total Sugars 5 g; Protein 26 g; Vitamin A 306 (IU); Vitamin 11 mg; Calcium 144 mg; Iron 4.6 mg; Vitamin D 0.5 (IU); Folate82mcg; Omega 3 Fatty Acid 0.14 g
% Daily Value*: Vitamin A 6%; Vitamin C 20; Calcium 15%; Iron 25%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*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.
Recipe provided by California Avocado Commission. Copyright © 2012
For more great California Avocado recipes, visit CaliforniaAvocado.com.
