Because sometimes you have no choice but to make a burger that is so over the top, juicy, melty and wonderful. And then once you’ve devoured it like a total carnivore you realize that you don’t have a clue what to name it. All you know is that this burger was seriously, over the top. And so the name sticks and we all marvel at the perfect burger with mango guacamole, sweet red chili and lime mayo and sauteed peppers. Oh, and don’t forget the cheese. I guess you don’t HAVE to have cheese but then we probably wouldn’t be besties anymore if you went cheeseless.
And while we are on the subject of guacamole, I found out this awesome little factoid yesterday from California Avocados. Uhhhh, apparently the 4th of July is the dang biggest year for our favorite fruit. Who knew?! That makes my heart so happy! We love avocado dishes like, Grilled Avocado Tacos (if you’re BBQing this is so stinking easy to provide for any guests that want something lighter in calories or that are vegetarian or gluten free), or this warm bacon dressing with avocado and mango served over grilled chicken (one of our ultimate favorites!) or serve up an appetizer of bacon wrapped avocados (oh ma gersh!! so delicious!!) Anyway, I love that everyone will be serving up GOBS of avocado dishes and snacks on the 4th and I totally think that you should add this burger to your list.
Let’s break this baby down. We are guacamole obsessed. We are also in love with mango. Put these things together and what have you got? DELICIOUSNESS. Actually the guacamole has garlic salt and orange juice in it too. I know, orange juice? Knucka what?! I promise it’s awesome. There’s a touch of lime too. I may have had a bowl sitting next to me that I ate with chips too.
I’m all about the sauce too, obviously. I mean look at our raspberry bbq sliders, BBQ cheddar and bacon dipping sauce, and teriyaki pina colada sauce. Clearly I’m all about a good sauce. This one has mayo, lime zest and juice, honey, garlic salt, and sweet red chili sauce. Mix that shizzle all up, or have your kids do it because that’s what they’re good for. 😉
We always celebrated the 4th at our friend’s home with a pool and BBQ or Fort Vancouver for their fireworks show. It was so much fun to sit around the old fort where beaver skin tradings etc all took place and watch a patriotic fireworks show set to music. I so wish that we could take the kids there, but so far we haven’t made it. Maybe we will one day find something as equal here in Utah.
What is your 4th of July tradition?
Over the Top Burger
Over the Top Burger
- 2 lbs Angus Beef, ground
- Hamburger Buns
- Cheese (we used Colby Jack)
- Sauteed Peppers
For the Guacamole
- 1 Large Avocado
- 1/2 Large Mango, chopped
- 1 Teaspoon Orange Juice
- 1/4 Teaspoon Lime Juice
- 1/2 Teaspoon Garlic Powder
- Salt and Pepper to taste
For the Sweet Red Chili Mayo
- 5 Tablespoons Light Mayonnaise
- 2 Tablespoons plus 1 teaspoon Sweet Red Chili Sauce *see note
- 1/2 Teaspoon Garlic Salt
- 1/2 Teaspoon Lime Juice
- Zest of 1/2 Lime
- 1/2 Teaspoon Honey
For the Burgers
- Pat out each burger, making an indentation in the center to avoid a puffy, dry burger and sprinkle with salt and pepper on each side.
- Get a paper towel and drizzle with canola oil.
- Holding the paper towel with tongs, wipe down the grill grate and heat to medium high heat.
- Place the burgers on the grill and walk away. Allow the burgers to cook without pressing down on them or turning until at least 5-6 minutes depending on the size of the burger. See note
- Flip the burgers and add the cheese, allow to cook for another 4-3 minutes.
- Remove from the grill and either stack on a platter tented with foil or start assembling your burger.
For the guacamole
Ok, I like a slightly chunky guacamole and I think it’s more authentic than these avocado sauces that I see.
- So, I remove the pit and scoop out each half into a bowl, add the lime, orange, salt and pepper, and garlic.
- Use a fork to slightly smash and mix that guacamole and then fold in the mango. *See note
For the Mayo
- Add all of the ingredients into a bowl and stir to combine.
- Spread a little (or a lot if you’re going for over the top slather that baby), add the burger, sauteed peppers, and guacamole then top with the bun lid.
When cooking burgers it’s best to go for high heat, and watch for the juices to hit the top of the burger which is generally after about 5-6 minutes and then flip. The more you flip and touch the burgers the more juice will be lost and a drier burger is the result.
Sweet Red Chili Sauce can be found on the international isle of most markets. It’s a red sauce that has a real kick to it.
Guacamole browns quickly, so to avoid a gross guacamole we try to prepare it last, press saran wrap right down on top of it or drizzle a small amount of lemon juice and olive oil over the top.
Yield: 6 burgers, Serving Size: 1
- Amount Per Serving:
- Calories: 331 Calories
- Total Fat: 17.6g
- Cholesterol: 95.3mg
- Carbohydrates: 11.5g
- Fiber: 3.6g
- Sugar: 6.3g
- Protein: 34.1g
More Avocado Ideas
Honey Avocado Dressing (Our favorite lunch on the whole blog)