Ingredients:

  • 680g / 1.5 lbs Ground Beef (80/20 mix)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Flaky Sea Salt, plus extra for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 4 slices Sharp Cheddar or Provolone Cheese (about 100g total)
  • 2 large, ripe Avocados (Hass variety recommended)
  • ½ medium Red Onion, finely diced
  • 1 small Jalapeño or Green Chilli, deseeded and finely minced
  • Juice of 1 large Lime (approximately 30 ml)
  • ¼ cup Fresh Coriander (Cilantro), finely chopped
  • 8 large Butter Lettuce Leaves (or Romaine hearts)
  • 4 slices Tomato, medium thickness
  • 4 tbsp Sour Cream or Crème Fraîche (Optional Topping)

Instructions:

  1. Prepare the Guacamole: In a small bowl, scoop out the avocado flesh. Add the lime juice immediately. Mash coarsely with a fork—leave some texture for interest.
  2. Mix Ins: Fold in the diced red onion, minced chilli, coriander, salt, and pepper. Taste and adjust seasoning, ensuring the mixture is bright and zesty. Set aside at room temperature.
  3. Prepare the Wraps: Wash and thoroughly dry the lettuce leaves. Lay them out on a board or platter, ready for assembly.
  4. Mix the Beef: Gently combine the ground beef, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a large bowl. Do not overmix, or the burgers will be tough.
  5. Form the Patties: Divide the mixture into four equal portions (approximately 170g / 6 oz each). Shape into patties slightly wider than your chosen cheese slices.
  6. Create the Dimple: Using your thumb, press a shallow dimple into the centre of each patty. This prevents the burger from ballooning when cooking.
  7. Heat the Pan: Heat the griddle or frying pan over medium-high heat until hot. Lightly oil the pan (or the patties) if necessary.
  8. Cook the Burgers: Place the patties on the hot surface. Cook for 3–5 minutes per side, depending on desired doneness. Do not press the patties while cooking.
  9. Melt the Cheese: During the last minute of cooking, place a slice of cheese on each burger. Cover briefly or add a splash of water to the pan and cover to steam-melt the cheese quickly.
  10. Rest: Remove the burgers from the pan and let them rest on a cooling rack or plate for 2–3 minutes. This resting period is critical for retaining moisture.
  11. Layer the Base: Take two overlapping lettuce leaves (to create a sturdy cup/wrap) and place them on a serving plate.
  12. Build: Place a tomato slice (if using) onto the lettuce. Top with the rested, cheesy burger patty.
  13. Finish: Spoon a generous dollop of the fresh guacamole onto the burger. Garnish with a small spoonful of sour cream or crème fraîche if desired.
  14. Serve Immediately: Fold the lettuce around the filling and serve straight away.