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Whole30 Hatch Green Chile Avocado Burger Stacks

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Ingredients

Scale
  • 2 lbs ground beef
  • Paleo Powder Pink Seasoning (or salt and pepper)
  • Romaine or green leaf lettuce leaves
  • 1 large Tomato (sliced)
  • 1 Avocado (sliced)
  • Compliant Dill Pickle Slices (we use Grillo’s or Bubbies Pickles)
  • Whole30 Compliant Mustard + Ketchup
  • Chopped Green Chile (we use Zia Green Chile Co Med or Hot)
  • 2 large Sweet Potatoes (roundest you can find)
  • *Green Chile Mayo (see Mayo blog post!)
  • Avocado Oil
  • Salt and Pepper

Instructions

For the Burgers/Fixings

  1. FORM ground beef into burger patties .
  2. ADD to a grill pan or pan on stovetop or outdoor grill.

  3. SEASON with Paleo Powder Pink (or salt and pepper)

  4. COOK on medium, turning after a few minutes to desired level of “done” and set aside

  5. SPREAD Green Chile Mayo on half of a sweet potato bun
  6. 
STACK your burger between two buns and garnish with lettuce, tomato, pickles, avocado, chopped hatch green chile, and compliant mustard and ketchup.

For the Potatoes

  1. PREHEAT Oven to 400
  2. SLICE potatoes into rounds, about 1/2 in thick
  3. PLACE on parchment lined baking sheet, leaving space.
  4. SPRAY or brush avocado oil on both sides
  5. SPRINKLE with salt and pepper
  6. BAKE 10 minutes, remove from oven and flip to other side.
  7. BACK in oven for 10 more minutes or until fork tender.
  8. Create a deliciously spicy burger stack!

Notes

Click HERE for the Green Chile Mayo recipe (and three other variations)!