Stuffed Avocado Burgers

Serves 4 –

½ Pound            Ground Beef

½ Pound            Ground Turkey OR 1 pound of Turkey and omit the beef

¼ medium        Onion – Chopped Fine

½ Tsp                  Cumin

1 Tsp                     Fresh Minced Garlic

2 oz                       Cilantro – Cleaned and Chopped

1 Tsp                     Chili Powder

Salt and Pepper

2 oz                       Bread Crumbs

12 0z                     Monterey Jack Cheese

1                              Avocado – pitted and mashed


Place Meat in Mixing Bowl and add onion, cumin, garlic, chili powder, cilantro, bread crumbs, salt and pepper.  Make 8- 2 ounce patties.  Place 1 ounces of your favorite filling on 1st patty.  Place second patty on top and seal all around the edges.

Grill burgers on Medium High for about 4-5 minutes each side  for Medium Rare

Serve with condiments and Rolls

Other fillings to try

Sundried Tomato         Parsley                                               Red Onions

Tomato                              Salsa (drained)                               Blue Cheese

Feta Cheese                     Fresh Dill                                           Black Bean Spread

Servings – 4 -6



1 cup              Shredded Carrots

2 cups           Shredded Broccoli

1                      Jalapeño       Seeded and Minced

½                     Medium Red Onion – Thinly Sliced

¼ Cup            Craisins

¼ Cup            Sunflower Seeds – Unsalted – Raw



¼ cup             Cider Vinegar

1              Lime Zested and Juiced

½ tsp              Kosher Salt

2 Tbls             Sugar

½ tsp              Red Pepper Flakes

½ tsp              Cracked Black Pepper

2 Tbls             Extra Virgin Olive Oil


In a Large Mixing Bowl combine Carrots, Broccoli, Jalapeño, Red Onion, Craisins and Sunflower Seeds.

In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar red pepper flakes, and cracked black pepper.  Bring to a boil over low heat, stirring to dissolve the sugar, for about 1 minute.  Remove from heat and allow to cool about 3-4 minutes. 

Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine.  Refrigerate until ready to serve. 

Sprinkle a few more Sunflower Seeds and Craisins on Top for Garnish.

Servings – 4



1 pound        raw shrimp, (21-25 per pound), peeled and deveined, tails left on

1/2 tsp              salt

1/4-1/2 tsp       cayenne pepper (optional) substitute fresh cracked pepper

1/4 tsp              ground turmeric

Pinch             All Spice

1 clove           garlic – minced

tbls                extra-virgin olive oil or Peanut Oil if you have it.

1   large ripe, firm mango, peeled and cut into 1/2-inch cubes

1 bunch         scallions, green tops only, thinly sliced

1 whole         Red Pepper – Medium dice

1/4 cup           fresh basil leaves, finely chopped

¼ pound       Fresh Baby Arugula



1. Toss cleaned shrimp with salt, cayenne, garlic, turmeric, all spice, in a medium bowl. Cover; refrigerate for about 30 minutes.


2. Heat oil in a large pan or WOK, over medium-high heat; place the shrimp in and continue to sauté (or stir fry) until they turn salmon-pink, about 2 minutes.


3. Add mango, scallion greens, and red pepper, and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, another 2 minutes.  Turn off heat.


4.  Place Arugula Greens on the plate.  Then take your Shrimp and Mango Mixture and place on top.  Garnish with Basil leaf.  Serve.

You may also serve with Jasmine Rice and use instead of the Arugula

**This can be a main dish with Rice or a nice summer salad.