Tuscan Burgers & Avocado-Tomato Spread

This tasty new way to top Ground Beef burgers is sure to please your crowd. Fresh avocado, sun-dried tomatoes and a touch of garlic brings this burger to new heights.

  • 30
    min
  • 4
    SERVINGS
  • 400
    Cal
  • 31 g
    Protein

Ingredients:

  • 1 pound Ground Beef (95% lean)
  • 1 Fresh California Avocado, peeled and pitted
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup basil leaves, divided
  • 1 teaspoon kosher salt
  • 4 whole-grain hamburger buns, split
  • 1/3 cup finely chopped fresh fennel bulb (core removed)

Cooking:

  1. Mash avocado in small bowl (should be chunky, not smooth). Add sun-dried tomatoes and half of garlic; mix well. Set aside.

  2. Combine beef, remaining garlic, 2 tablespoons minced basil leaves and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

  3. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, turning occasionally. Remove patties from skillet. Place buns, cut side down in skillet, cook 1 minute or until lightly toasted.

  4. Place burgers on bottom of buns; top each with equal amounts avocado-tomato spread, fennel and remaining basil leaves. Close sandwiches.

398 CALORIES

0 % *

4g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

5.8 mg IRON

0 % DV

7.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 398 Calories; 18 Calories from fat; 18g Total Fat (4 g Saturated Fat; 9 g Monounsaturated Fat;) 76 mg Cholesterol; 898 mg Sodium; 32 g Total Carbohydrate; 10.1 g Dietary Fiber; 31 g Protein; 5.8 mg Iron; 9.3 mg Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.6 mg Zinc; 39.7 mcg Selenium; 98.6 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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