Carne Asada Guacamole Burgers

• •
  1 lbs 90/10 Ground Beef
• •
  1 Yellow Onion(55g)
• •
  2 Garlic(6g)
• •
  0.5 tsp Red pepper flakes
• •
  1 tsp Cumin, Ground
• •
  1 tsp Paprika, Ground
• •
  1 tsp 1 teaspoon salt to taste
• •
  4 Cheddar Cheese(112g)
• •
  4 Bread, French Or Hoagie Roll(228g)
• •
  2 Avocado(300g)
• •
  1 Lime(34g)
• •
  2 tbsp Orange Juice, Fresh
• •
  2 JalapeñO Pepper(8g)
• •
  1 tsp 1 teaspoon salt to taste
• •
  2 Tomato(246g)
• •
  3 tbsp Cilantro, Fresh
• •
  1 tbsp Lime Juice, Fresh
• •
  1 tsp 1 teaspoon salt to taste

Instructions

1. 1In a large bowl, combine the ground beef, 1 tablespoon lime juice, 4 tablespoons orange juice, grated red onion, 2 tablespoons cilantro, minced garlic, 4 slices pickled jalapeños, red chilli flakes, cumin, paprika, and 1 teaspoon salt. Mix with your hands for about 1 minute until the seasonings are evenly distributed. Divide into 4 equal portions and press each into a firm, 1-inch-thick patty.
2. 2Make the guacamole: halve and pit the avocados, then scoop the flesh into a bowl. Mash with a fork to a rough-creamy texture. Fold in the finely chopped red onion, juice of half a large lime, 2 tablespoons orange juice, 2 slices pickled jalapeños, and 1 teaspoon salt. Taste and adjust seasoning. Set aside.
3. 3Make the pico de gallo: in a small bowl, combine the diced tomatoes, finely diced red onion, and shredded cilantro leaves. Drizzle with 1 tablespoon lime juice and season with 1 teaspoon salt. Stir to combine and set aside.
4. 4Heat a large skillet over medium-high heat until hot. Place the beef patties in the dry skillet and cook for 5–6 minutes on the first side until a deep brown crust forms and the patty releases cleanly from the pan.
5. 5Flip each patty and cook for 5–6 minutes on the second side until the internal temperature reaches 160°F and no pink remains in the center. In the final 1–2 minutes, lay 1 slice of cheddar cheese on each patty and cover the pan briefly to melt completely.
6. 6Place the bread rolls cut-side down in the same skillet over medium heat and toast for 1–2 minutes until lightly golden and warmed through.
7. 7Assemble each burger by placing a cheesy patty on a toasted roll, then topping generously with guacamole and pico de gallo. Divide the 4 assembled burgers into meal-prep containers and refrigerate, keeping any remaining guacamole and pico de gallo in separate sealed containers to maintain freshness.