Avocado Stuffed Burgers

These are a few of my favorite thiiiiings!!  Avocadoes…stuffed inside a big beefy burger?!  How is this madness even possible?!  And yet…I have tasted it…and it is good!  SO GOOD!

Now…I know it is fall.  (I can no longer deny it!).  But there are still beautiful avocadoes in the stores, at least where I am!  And in my opinion…burgers are NOT just a summer food, especially for paleo eaters!  They are simple, they are satisfying…and they can be made just as easily inside.  So don’t you give up on burgers just because of the chill in the air!


Now if I am being honest, I was a little apprehensive when I made these.  It is just such a different idea.  Then to top it off, I was making them while my “little” brother was here.  (I say “little” because he has been bigger than me since I was in like…5th grade).  That being said…I was even more nervous because I wasn’t just trying this out on Mr. Rodgers!  A funny thing about growing up is that when your family visits…you want them to see how good you are at being domestic.  😉  However, as Jesse and I both took our first bite…we looked at each other with glee and dove in to the rest!  It was creamy, tangy, and had that great satisfying burger essence that everyone loves.


This recipe is every so slightly adapted from the wonderful Caveman Feast app, thanks to Abel James!


Here’s what you need:

  • 2 lb Ground Beef (Preferably grass-fed)
  • Salt and Pepper
  • Pinch of Mrs. Dash (I am kinda addicted to this stuff)
  • 1 lemon (or lime!) with zest
  • 1 C Sundried Tomatoes, chopped (removed from oil)
  • Bacon fat (optional to drizzle over the top at the end)


And here’s how you do it:

  1. Put your beef in a bowl, and season with salt, pepper, lemon zest, and Mrs. Dash.  Combine.
  2. Form beef mixture into an even number of very thin patties…you will be using two per burger!
  3. Mash your avocadoes in a bowl with the sundried tomatoes, juice of 1/2 the lemon, and salt and pepper.  Taste and adjust salt and pepper as needed.
  4. Spoon avocado mixture onto half of the burger patties so that you still have an edge that you can seal.  Top with another patty, and seal the edges together with your fingers all the way around.
  5. Grill burgers about 6 minutes per side.  I did this inside with a grill pan and it worked great!!  This is where you have the option to drizzle bacon fat over them…which I totally would have done if I had any bacon fat on me!



Doesn’t that sounds soooooo good?!



Avocado Burger 1

Season your beef…

Avocado Burger 4

And form into an even number of very thin patties!!

Avocado Burger 2

Mix together avocado filling ingredients to make yourself a nice tangy guac!

Avocado Burger 3

Mix mix mix!

Avocado Burger 5

Place avocado mixture in middle of half your burgers, leaving edges to seal…

Avocado Burger 6

And drape the other patties on top, sealing the edges well with your fingers.

Avocado Burger 7

Then grill about 6 minutes per side!  Obviously, I made these super easily inside on a grill pan!

Avocado Burger 8

And they turned out beautifully!

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See that avocado trying to ooze out there?!  Sooo delicious!

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Serve how you desire!  We had it on a nice big romaine leaf with the extra filling on the side.

Avocado Burger 11



I hope you enjoy!  What do you like stuffing in burgers?


Fresh Four Layer Quinoa Salad


Wow.  Just wow.  I didn’t know how I would feel about this…being a not-so-big fan of tomatoes.  I have found a few things I can eat them in that I can tolerate…even almost like.  But I always know they are there, and fight the cringe because I know they are good for me and it’s just in my head.

Well this was different.  It’s like they weren’t even there.  Not a thought to cringe.  I was too busy shoving this in my face.

Funny thing is, I made this the day after Mr. Rodgers and I had decided “we really have to stop cheating, let’s try harder to plan ahead and eat healthy.”  Well my day was insane…leaving the house at 7 am, working a 6 hour shift at one job, coming home for a couple of minutes, then heading to job number two for an 8 hour shift.  I really wanted to just drive through McDonalds.  Gross, I know.  Guilty pleasure.  I cannot pretend that I do not like McChickens and cheeseburgers and lard-fried French fries.  But I am trying so hard to leave them all behind.  So in my short amount of time I had at home, I made this bad boy.  Texted Mr. Rodgers to see where he was, and found out that he was at said job number two with a friend, waiting to say hi to me.  So I packed up this beautiful salad, and drove on over.  Walked in to see him spooning marshmallow ice cream into his mouth.

Instead of reacting, I just walked over with this gorgeous salad in my hand.  He looked at it, stopped, and said something along the lines of “Oh my gosh, what is that?!  It looks sooo good!”  And then proceeded to look at his ice cream with an ounce of disgust.  Not a “you are gross” sort of disgust.  I’m not gonna lie.  Marshmallow ice cream is my favorite.  But more of a “why am I eating you right now when I could be eating that instead, and feel a lot better afterwards…?”  Haha!  Then as I continued to walk through the store, I got similar reactions from our friend that was hanging out with Mr. Rodgers, and my manager, who was talking about how “cute” that salad was until she left for the evening.  And I got to introduce her to quinoa!  I love informing people of my wonderful protein-packed and oh so delicious  friend called quinoa!

So, without further ado, here is my four layer salad…my new salad obsession that forever changed my life! 😉

Adapted from this wonderful $3 find!!!

Steak Mango 2Find it on Amazon here, or if you are in my area…go to a 5 Below store and pick it up!  They have lots of cook books I want to try!

This is the same book I adapted my Steak and Mango Salad from…it’s hard to say which I liked best cause they were both so fantastic!!  Yay for salads worth getting excited about!


So, here’s what you need:

  • 1/2 Large bag fresh spinach
  • 2-3 Ripe Tomatoes, diced…depending on your love level for them 😉
  • 1/4 Large Red Onion, Minced
  • 1 Small Yellow Bell Pepper, Diced
  • 1/2 Serrano Pepper, Minced
  • 2 Garlic Cloves, Minced
  • 2 Avocadoes
  • 1 Lime (for the juice)
  • 3 Tbsp Olive Oil
  • 1 C Uncooked Quinoa
  • Handful of Cilantro or Parsley, Chopped
  • Salt and Pepper to taste
  • Mrs. Dash, Onion powder, Chili powder…whatever you want to season your guacamole
  • 1 Tbsp Vinegar of choice (I usually use Red Wine because husband loves it)


And here’s how you do it:

  1. Start your quinoa cooking according to package directions.  It should say something along the lines of “Bring 2 C water to a boil, stir in 1 C quinoa, cover, reduce to a simmer and cook for 12 minutes or until liquid is gone.”
  2. Now prep all those beautiful veggies!  Mince, dice, chop!!
  3. Cut your avocadoes in half long ways, twist halves apart, remove pit, and separate flesh from the skin with a spoon.
  4. Smash avocadoes with a fork until it looks creamy but still a little chunky.  Squeeze in the juice of a lime, sprinkle with salt, pepper, Mrs. Dash, Onion Powder, and Chili Powder.  Just enough to get a little flavor, but not too much to overwhelm the avocado flavor…especially since there are so many other flavors in this salad.  Mix until combined.
  5. Put tomatoes, onions, garlic, bell pepper, and Serrano in a bowl and stir together.  Add Olive Oil, vinegar, salt, pepper.  Taste and adjust.  Stir in cilantro or parsley.
  6. In bowls, fill the bottom with a layer of spinach.  Add a large spoonful of the tomato mixture.  Drop a large spoonful of guacamole on next and gently smooth it out slightly.  Last layer!  Scoop up a spoonful of quinoa, and drop it on top of the guacamole as is.  Sprinkle with more cilantro and lime if you desire…now devour!!!


So filling…usually I am not satisfied with a meal unless there is meat in it.  This one had so much going on that it filled me right up and I didn’t even think about the fact that I hadn’t added chicken to my salad.  (I always add chicken!)  The protein in the quinoa filled me up, the thickness of the guacamole stuck to my bones, the freshness of the pico-style tomato mixture popped with flavor, and the spinach was delicious as usual and totally completed this perfect combo!  Give it a try and let me know what you think!!!



Pico Salad 1Start your quinoa cooking, and start prepping your veggies!!  Try to get nice small, even cubes…

PIco Salad 2Do you remember how I showed you to get nice even squares out of bell peppers?  This picture is a hint…if you want a reminder head on over to my Summer Veggie Salad with a Crunch post!

Pico Salad 3Mash your avocadoes with the lime juice, salt, pepper, and seasonings of choice.  Set aside while you combine all your colorful veggies in a bowl…

Pico Salad 4Don’t you just love all those colors together?!  Now add your olive oil, vinegar, and salt and pepper to taste.  Stir to combine.

Pico Salad 5Stir in your fresh cilantro or parsley, whatever you have on hand.  Personally, I prefer cilantro! 🙂

Pico Salad 6Now line your bowl with a layer of spinach…

Pico Salad 7Dump in a ladle full of your “pico” mixture…

Pico Salad 8Smear on a big spoonful of guac…

Pico Salad 9Then top with a spoonful of quinoa, and you are ready to go!!  SO GOOD!  Make sure to get a little bit of everything on your fork for the first bite, so you can experience all of it’s beauty at once!  🙂


Jalapeno Cheddar Chicken Burgers (Summer Grillin’!)

So. Wow.  These were another gem, folks.  Truly a thing of beauty.  I was trying so hard to come up with a new, fun name for them to mix it up since I changed a few things.  But no.  To take away any of the words in this title would be a travesty.  (That’s the Rodgers family word of the week.  I dunno why.)  I mean.  Come on.  What is Cheddar without Jalapeno?  What is Chicken without Cheddar?  What is summer without burgers?!  AAAAH!!!!  So here it is.  My new friend.  Wonderful, wonderful friend.  I love finding new burger friends.

Not too long ago, I had never really thought of any way to make a burger other than beef, bbq, and cheese.  Then I found a blogger favorite, turkey feta burgers.   My life was forever altered.  And THEN I was blogging one day, and put on Food Network in the background.  Well Paula Dean came on, and it was a burger special where she was featuring the winner of a burger competition, Brigitte Nguyen.  The winning burger was an Asian Chicken Burger!!!  What?!  Who knew.  And get this.  She won 50 THOUSAND DOLLARS!!  WHAAAAT?!  After I heard that, I decided to start experimenting with burgers more.  I wanna make 50 thousand dollars from a burger recipe, haha!!  THEN a couple of days ago I purchased my first magazine ever.  Don’t laugh at me.  Growing up I made a silent protest of sorts against them.  Just because I saw so many of my friends flip through them, even seemingly harmless ones, then go look in the mirror and cry or harm themselves.  So me, being my extreme self, avoided all magazines at all costs because they hurt people.  However, the last time I went grocery shopping I was eyeing the cover of a food magazine and my husband caught me…and bought it for me!  🙂  Good news, it made me happy and inspired, no hurt. 😀  ANYWAYS.  Back to burgers.  All that to tell you that in said magazine, I found a list of the 25 most popular burgers!  Cue Disney music: “A WHOLE NEW WOOOOOOOOOOOOOOOOOOORLD!!” Burgers with all different kinds of meats, countless fillers, crazy toppings with buns, without buns, all different kind of buns, oh my gosh!  YOU CAN DO SO MANY THINGS WITH BURGERS!!!  AAAAAAAAAH!  AND THIS ONE WAS REALLY GOOD!!!  Did I mention that it is smothered in fresh guacamole?!

Wanna try?  Yeah?  Yeah?  Yeaaaaah?  Dooooo it!

Adapted from http://cookbook-recipes.org.

So, here’s what you need for the burgers:

  • 2 lbs Ground Chicken
  • 2/3 C Shredded Cheddar Cheese
  • 2/3 C Red Onion, Finely Chopped
  • 1 Jalapeno, Minced
  • 6 Cloves Garlic, Minced
  • 1/2 C Cilantro, Finely Chopped
  • 2 tsp Cumin
  • 2 tsp Paprika

Guacamole (For topping.  Yummy!)

  • 3 Avocados
  • Hot Sauce
  • Salt and Pepper
  • Mrs. Dash
  • Fresh Lime Juice (1 lime)
  • Onion Powder
  • Garlic Powder

Other toppings of choice!!  We don’t do buns often any more, but we used lettuce and tomatoes along with the guacamole.  That’s really all it needed because of all the stuffins inside, but you can use whatever you want!  I’m sure there’s lots of things that would be yummy!

And here’s how you do it:

  1. Prep all your veggies.
  2. Make your guacamole.  Cut your avocados in half lengthwise, twist the halves apart, and remove the pits (reserve one.)  Using a knife, cut the flesh of the avocado halves into cubes without cutting through the skin.  Use a large spoon to scoop between the flesh and skin and drop the cubes into a bowl.  Sprinkle with a generous coating of all the seasonings, the juice of one lime, and a dash of hot sauce.  Mash lightly with a fork, or until it becomes the consistency you desire.  Taste and adjust until you get it just right!  Place reserved pit back in the middle of the bowl (it helps it stay green) and put it in the fridge to chill until your burgers are done.
  3. Heat up your grill or grill pan, medium heat.
  4. Mix all the burger ingredients together until just combined.  Form into patties, making a divet in the middle so they won’t shrivel up.  🙂
  5. Place on your grill and cook until done, about 5-7 minutes.
  6. Remove, top, and serve!  Yummyyyyy!!!!

Let’s get to pictures!  Yum!

Prepare your veggies and cheese.  Things go so much smoother when it’s all ready before hand.  🙂

Jalapeno Cheddar Chicken Burgers 3

Make your guacamole!  Really, you can do it any way you want, but these are the seasonings that I recommend 🙂Jalapeno Cheddar Chicken Burgers 2

Cut your avocados in half longways.  Twist the halves apart and remove the pits (reserving one.)  Take a knife and gently cut the flesh into cubes, not cutting through the skin.  Take a large spoon and scoop between the skin and flesh and drop the cubes into a bowl.

Mexican Haystacks 3

Sprinkle a generous layer of the seasonings over the avocado, along with a dash of hot sauce and the juice of a lime.  You can do this to your own tastes, I never measure…just taste and go. 😉  Mash it together lightly so it’s creamy, but still chunky!  Yumm!  Place one of the pits back in the guacamole to help it stay green, and plop it in the fridge till your burgers are ready.Jalapeno Cheddar Chicken Burgers 1

Place all of the burger ingredients in a large bowl.  Yes, there’s lots…but it will work!Jalapeno Cheddar Chicken Burgers 4

Mix together until just combined, you want to handle your meat as little as possible.

Jalapeno Cheddar Chicken Burgers 5

Form into patties, making a dent in the middle.  It should make seven or eight.

Jalapeno Cheddar Chicken Burgers 6

Place on your grill and cook until done, 5-7 minutes per side.

Jalapeno Cheddar Chicken Burgers 7

Now choose your toppings!  We did this burger bar style!

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Yummy!!!  Doesn’t that look fantastic?!Jalapeno Cheddar Chicken Burgers 9

Jalapeno Cheddar Chicken Burgers 10

So pretty 🙂

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I hope you love this as much as I did!  You could serve with buns, tortillas, salsa, sour cream…whatever!!