Guacamole Bison and Beef Burger

• 2 boxes of Force of Nature Bison and Beef patties
• 2 slices raw cheddar cheese
• Brioche bun (or Butter Lettuce as a gluten-free substitute )
• Salt & Pepper to taste
• Garlic powder to taste
• 2 sliced pickles
• 1 tbsp primal kitchen mayonnaise
• 1 tbsp grass fed butter

• 1 fresh avocado - peeled, pitted, and diced
• 1 roma (plum) tomato, diced
• Half of a red onion, chopped
• 1 serrano chile pepper, seeded and minced
• 1 tsp kosher salt
• 1 tsp garlic powder
• 3 drops hot sauce
• 3 tbsp cilantro leaves, minced
• 1 tsp freshly squeezed lime juice

• Heat up your charcoal, hardwoods, or gas grill. 
• Mash the avocados in a medium sized bowl until you reach your desired consistency. 
• Add the remaining guacamole ingredients, stir together, and set aside
• Once thawed out, remove the Force of Nature Bison and Beef patties from their packaging.
• Using a paper towel, pat the burger patties dry, and season the patties with salt, pepper, and garlic powder.
• When your grill is hot, place the patties on the direct heat until the bottom is browned and then flip (~2-2 ½ min per side).
• Once flipped, add a slice of cheese to the tops of the patties. 
• When the entire patty is browned and slightly crispy, remove from the grill and let rest for 5 min. 
• Assemble your burgers. Spread 1 tsp of primal kitchen mayonnaise to the bottom part of the toasted brioche bun and add sliced pickles.
• Layer one burger patty and spread 1 tbsp homemade guacamole over the patty.
• Layer the second patty, and top with 1 tsp of homemade guacamole.
• Enjoy!

• Mash the avocados in a medium sized bowl until you reach your desired consistency. 
• Add the remaining guacamole ingredients, stir together, and set aside
• Thaw out and remove the Force of Nature Bison and Beef patties from their packaging.
• Using a paper towel, pat the burger patties dry, and season the patties with salt, pepper, and garlic powder.
• Using medium heat, heat up your cast iron skillet. *Do not cook these on high heat* When the skillet is hot, add 1 tbsp of cooking fat (we suggest grass fed butter, ghee, beef tallow, pork fat, or extra virgin olive oil).
• When the oil is hot, place the patties in the skillet until the bottom is browned and then flip (2 ½-3 min per side). 
• Once flipped, add a slice of cheese to the tops of the patties. 
• When the entire patty is browned and slightly crispy, remove from the patties from the skillet and let rest for 5 min. 
• Assemble your burger. Spread 1 tsp of primal kitchen mayonnaise to the bottom part of the toasted brioche bun and add sliced pickles.
• Layer one burger patty and spread 1 tbsp homemade guacamole over the patty.
• Layer the second patty, and top with 1 tsp of homemade guacamole.
• Enjoy!

LEFTOVER GUACAMOLE? HERE IS A TIP ON HOW TO KEEP IT FRESH AND GREEN WHILE STORING IN THE FRIDGE: 

1. Put leftover guacamole in a size appropriate glass container with a tight lid.
2. Use a spoon or utensil to press the guacamole down so that it is flat on the top with no air bubbles. 
3. Gently pour about 1/2 an inch of room temp or cold water into your container. 
4. Seal it up nice and tight. When you are ready to eat it again, drain out the water and give it a little stir. This trick should keep it nice and fresh for up to 3 days!