Avocado Stuffed Hamburgers
|Very lean ground beef||1 1⁄4 Pound|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Tomato juice||1 1⁄4 Cup (20 tbs)|
|Egg||1 , beaten|
|Onion||1 Small, finely grated|
|Ground red chili||3 Teaspoon (Use More If Required)|
|Ground mexican oregano||1⁄2 Teaspoon|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Avocado||1 Small, peeled, pitted and thinly sliced|
|Grated monterey jack cheese||3⁄4 Cup (12 tbs)|
|Canned chopped green chilies||4 Ounce|
|Seasoning salt||1⁄4 Teaspoon|
1 Place the meat in a mixing bowl and stir with a fork to crumble. Add bread crumbs, 1/4 cup tomato juice, egg, onion, 2 teaspoons ground chile, seasonings and Worcestershire sauce. Stir and mix until very well blended.
2 Divide the meat mixture into 8 equal parts and roll or pat out each to form a round patty 3/8 inch thick.
3 If baking immediately, preheat the oven to 400°F. Lightly grease a 9-inch-square pan. Place 4 patties on the pan, then in the center of each, place one fourth of the avocado slices and grated cheese. Add 1 tablespoon of green chile to each and reserve the rest. Top each patty with a second patty and press the edges together to seal.
4 At this point the stuffed hamburgers can be chilled for baking and serving up to 8 hours later. If serving immediately, place the burgers in the preheated oven and bake until they are only slightly pink on the inside of the burger, 15 to 20 minutes.
5 Meanwhile, prepare the sauce for topping the burgers. Place remaining tomato juice, the seasoning salt, remaining ground red chile and the rest of the green chiles in a saucepan over medium heat and simmer while the burgers bake.