California Avocado Burger

Avocado makes any burger feel a little sunnier. This California-style cheeseburger layers melted Monterey Jack, buttery avocado slices, juicy tomato, crunchy sprouts and red onion, all tied together by a smoky chipotle mayo.

Slice the avocado just before serving and squeeze a little lime over it so it stays bright green. The beef stays simple: salt, pepper and a good sear. Learn more in how to grill burgers and the best burger toppings.

1. Make the chipotle mayo. Stir together the mayonnaise, adobo sauce and lime juice. Chill.
2. Form the patties. Divide the beef into 4 portions (6 oz / 170 g each) and shape into ¾-inch-thick patties with a dimple in the center.
3. Heat the grill or pan. Preheat a grill to medium-high or heat a cast-iron skillet over medium-high heat.
4. Cook the patties. Season with salt and pepper and cook 4 to 5 minutes per side.
5. Melt the cheese and check temperature. Add cheese in the last minute and cover to melt. Cook until the patties reach 160°F (71°C).
6. Prep the avocado. While the patties rest, slice the avocados and squeeze lime juice over them with a pinch of salt.
7. Toast and assemble. Toast the buns. Spread with chipotle mayo, then layer sprouts or lettuce, the patty, avocado, tomato and red onion. Serve right away.

• Slice avocado last. Cut avocado browns quickly; lime juice and last-minute slicing keep it fresh.
• Mash if you prefer. Smashed avocado with lime and salt stays on the burger better than slices.
• Wash sprouts well. Raw sprouts carry a higher food-safety risk; skip them for kids, pregnant people or anyone at higher risk and use lettuce instead.
• Try sourdough. Toasted sourdough slices give this a California café feel.

Approximately 760 calories per serving. This is an estimate.