Guacamole Stuffed Squeeler Bugers (Paleo, AIP, LowFODMAP, 21DSD)

Yesterday was my day off for the week so I celebrated by hanging out with some of my best friends and of course cooking all day. I love cooking and it makes it even more enjoyable when you have appreciative mouths to feed! I also got to ride my horse in the morning and took a nice long Epsom salt jacuzzi bath to add some therapy and relaxation into my day. More about the importance of magnesium and Epsom salt baths coming soon!



This is how three gluten free girls get down on a Sunday: tea’s all around!


I started the burgers by making individually wrapped guacamole squares and throwing them in the freezer so when we were ready to cook the burgers, the guacamole was frozen. Avocados are listed as a “moderate FODMAP” food, so in order to keep these on the lower-FODMAP side I used one slightly ripe avocado and one unripe avocado. If you have a hard time determining how ripe avocados are the coloration is a pretty good determinant, but you should also feel each one. The more ripe the avocado is the more “squishy” it will be. Be careful not to buy avocados that are over-ripe because they will have black spots on the inside. 



From left to right: the darkest avocado is the most ripe, while unripe avocado is green. 

 Ingredients for the Guacamole:

  • 2 avocados (one slightly ripe, one unripe)
  • 1/2 fresh lemon (or lime)
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 tsp. sea salt

Instructions: 

 -Cut the avocados in half and remove the seed 

 -Scoop the meat out of the avocado into a large mixing bowl. For the unripe avocado you will have to use a little elbow grease to get the meat out, and before adding it to the bowl I suggest chopping it into small pieces because it will not “mash” like the slightly ripe avocado will 

 -Add the lemon, cilantro and salt to the avocado 

 -Mash with a fork until the mixture is well incorporated and on the softer side 

 -Scoop about 2 TB. of the mixture onto some plastic wrap or parchment paper, forming into small squares or circles

 -Wrap each glob of guacamole individually and throw them in the freezer for a few hours until frozen



 For the Burgers:

  • 1 lb. grassfed ground beef
  • 1 lb. pasture raised ground pork
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

Instructions: 

-Preheat grill to medium-high heat 

 -In a large mixing bowl combine beef, pork, salt and pepper 

 -Toss well to combine then section into 1/4 lb. balls 

 -Remove your frozen guacamole squares or circles from the freezer and work them into the center of each meatball forming them into patties 

-Grill for 5-8 minutes per side depending on how you like your burger cooked 

 -Top with whatever you like and enjoy!

I topped our burgers with Irish bacon and wrapped them in rainbow chard. Yum!



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