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Avocado and Mayo Stuffed Burgers
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20m
4 
MEDIUM
Ingredients
900 g. lean ground beef.
2 Tbsp of American Garden mayonnaise, or to taste.
3 green onions finely chopped.
2 minced cloves garlic.
2 Tbsp fresh parsley finely chopped.
1 Tbsp fresh sage finely chopped.
2 Tbsp American Garden mustard.
2 large eggs.
24 g. almond flour.
1 tsp Himalayan salt.
½ teaspoon ground white pepper
2 Tbsp Herbs de Provence.
1-1/2 ripe avocado, sliced crosswise
4 Tbsp of Avocado oil
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Preparation
Preheat your outdoor grill to medium-high heat.
Add the following ingredients: beef, 1 Tbsp of American Garden Mayonnaise, onions, garlic, parsley, sage, mustard, eggs, flour, white pepper, Herbs de Provence) to a large mixing bowl and knead by hand until well combined. Form into 12 thin, equal patties, of approximately 90g (3oz) each.
Slice the avocados in half crosswise, remove the pit and then slice each half into 3 equal slices; keep the 2 larger slices to stuff the burgers and throw the smaller ends into a small bowl.
To that bowl, add 1 Tbsp mayo and mash roughly with a fork to combine.
To build the burgers, place one avocado slice on each of the patties, then drop a spoonful of the mayo right in the center of the avocado slices. Cover with a second meat patty, then carefully pick this up in your hands and pinch the edges with your fingers to make sure your patties are nicely sealed.
Finish forming the patties with your hands, so they become beautiful and nice and round.
Brush the patties with avocado oil, sprinkle with salt and pepper and grill over medium-high heat for about 4-6 minutes per side, depending on desired level of doneness.