Holy Guacamole Burger

Family & Friends Cook

Who: The Workshop, serving individuals with disabilities
Cost: $20 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 380
Send checks to: The Workshop, 706 S. West St., Galena, IL 61036
or call 815-777-2211

Holy Guacamole Burger


  • 2-3 heads garlic roasted
  • 2 c. mayonnaise
  • 2 lbs. ground chuck
  • 1 tsp. coarse salt
  • 6 lettuce leaves
  • 1/2 tsp. Tex Mex rub (see below)
  • Vegetable oil
  • 1/2 tsp. lemon juice
  • 1 T. Worchestershire sauce
  • 6 thick slices ripe tomato
  • 6 hamburger buns
  • Guacamole (see below)
  • 2 T. chili powder
  • 1-1/2 tsp. onion powder
  • 1-1/4 tsp. dried oregano
  • 4 tsp. garlic salt
  • 2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 3 to 4 large ripe avacados
  • Juice of 1 lime
  • 1/2 tsp. red peper flakes
  • salt and pepper to taste
  • 5 cloves garlic roasted
  • 2 T. cilantro chopped
  • 1 large tomato diced


  • Mix all ingredients for Tex Mex Rub in a small bowl. Set aside.
  • For garlic mayonnaise squeeze one bulb of roasted garlic pressing against side of bowl. Add mayonnaise and lemon juice and mix well. Refrigerate mixture until ready to serve burgers.
  • Mix together all guacamole ingredients and refrigerate until ready to use.
  • Place second bulb of roasted garlic in a large bowl and mash with a fork against the side of the bowl. Add ground chuck, Worcestershire sauce, salt and pepper; mix with hands until just combined.
  • Gently form six patties approximately 1/2 to 3/4 inch thick. Coat patties with dry rub. Preheat grill to high. Grill burger for approximately 1 minute on each side. Reduce grill temperature to medium and continue cooking burgers for 4-5 minutes more per side.
  • Toast buns at edge of grill. Spread garlic mayonnaise on half of each bun and top with lettuce, burger, guacamole and tomato slice. Sprinkle with salt and pepper.
  • To roast garlic peel loose skin off the garlic bulbs, cut off the bottom of head so garlic is exposed. Place on foil and drizzle with 1 tsp. olive oil. Wrap each head with foil and place in a small baking dish. Roast in the oven for 35-55 minutes at 400 degrees until cloves are golden in color. Cool for 10-15 minutes then gently squeeze each clove out of skin.