Guac Burgers (Paleo, Low Carb, Gluten Free)

Jenni and Ben Hulet, authors of My Paleo Patisserie, started a tradition on Instagram a while back called #sundaynightguacburgers. Every Sunday, they would encourage their IG friends and followers to create an epic, over the top pile of guac and beef (aka a "guacburger") and share it on Instagram.

As you might imagine, the trend took off, and there are now over 1,200 posts using the #sundaynightguacburgers hashtag.

Here are some of the top pics...

@confessionsofacleanfoodie brings it with this tricked out #guacburger featuring bacon fat fried peppers, mozzarella cheese, and double smoked bacon!

You see that beautiful @ottos_cassava_flour taco shell? @theurbanposer filled it with a #guacburger :O

You can see why @theurbanposer is the queen of #sundaynighguacburgers, she knocks them out of the park like the Bambino!

@rebelhomemaker shows that #sundaynightguacburgers isn't a complete #meatfest! Look! I see a pineapple underneath all that bacon, guac, and grassfed beef! 

I even get into the mix from time to time. To get the recipe for the Asian-inspired Short Rib Ramen Burger I posted to my @tonyfedfitness IG, go here

As you can see, most of these burgers are over-the-top outrageously awesome, but you might not necessarily feel comfortable tackling a creation like this right out the gates.

So for you, humble home Paleo chef, I would like to present a simple #sundaynightguacburgers template that you can follow, embellish upon, trick out, upgrade, and completely improve.

Guac Burgers (Paleo, Low Carb, Gluten Free)


For burgers:
1lb of grass-fed & grass-finished beef (85% fat ideally), formed into three 1/3lb patties
Pinch sea salt
Pinch black pepper

For guac:
2 ripe Haas avocados, mashed
2 Roma tomatoes, diced
1 clove garlic, mashed
1/4 cup onion, minced diced
2 tbsp fresh cilantro, chopped
1 small fresh jalapeno, minced
Juice of 1 fresh lime
Salt to taste

For toppings:
Red onion, sliced
Fresh tomatoes, sliced

For "bun":
2 heads of organic iceberg lettuce


To prepare the "buns", use a paring knife to core the heads of iceberg lettuce. Simply run the knife around the stem in a cone shaped cut and remove the stem. This will allow the leaves of lettuce to come off much easier. Carefully remove each leaf, but don't worry if you mess up a few, two heads of lettuce will provide more than enough lettuce wraps to manage three guac burgers!

To make the guac, simply mix all ingredients together, cover, and chill until ready to serve.

To prepare the burgers, heat your grill or skillet to medium high heat. Cook the burgers for 3-5 minutes per side, more or less depending on your desired level of doneness. Allow the burgers to rest for 5 minutes covered under some aluminum foil before serving.

To assemble a guac burger, stack 2-3 lettuce leaves and place the burger patty in the natural pocket formed by the lettuce. Pile on the toppings and guac, fold up in the lettuce wrap, and dig in!

Remember that a true guac burger has a much higher proportion of guacamole to beef than your normal burger would, so don't shy away from adding extra scoops!


-Tony Fed.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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