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Recipe Type: Main
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
I absolutely LOVED this recipe! So easy and quick to make, which was perfect because I was starving after playing tennis this evening. The sauce is genius! It looks like it is unhealthy, but i swear it isn’t! It is so simple and truly tastes like nacho cheese! This recipe has the perfect amount of spicy and sweet. I will definitely be making this again 
Ingredients
For the Mexi burgers–
- 1 lb buffalo (or grass-fed ground beef)
- 1 (6oz) can of green chiles
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chipotle red pepper (or chili powder)
For the toppings–
- 1 package mushrooms
- 1 red onion, thinly sliced
- 1/2 14oz jar of roasted peppers, sliced
- 2-3 tablespoons coconut oil
- 1/4 teaspoon chipotle red pepper or chili powder
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
For the Yummy Avocado Roasted Red Pepper sauce–
- 2 avocados
- 1/2 14oz jar of roasted peppers, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 lemon, juiced
Instructions
- ) Add a bit of coconut oil along with your sliced onions to a sauce pan or a skillet. Let the onions caramelize, stirring them so they don’t burn.
- ) In another skillet, add your coconut oil, mushrooms, roasted peppers and spices and let those cook down as the onions are caramelizing.
- ) Make your burger patties. Grab a large bowl, add the meat, spices, and green chiles and mix thoroughly. Once the burgers are formed, add them to a large greased skillet or grill. Cook for about 5-6 minutes on each side until cooked through.
- ) While the burgers are cooking, make your avocado sauce. It is to die for!!! Add all ingredients for the sauce to your food processor and puree until smooth.
- ) Once your toppings are cooked, your burgers are cooked to a juicy perfection, and your sauce is silky silky smooth, stack it all up. Burger, sauce, toppings, then some sliced avocado on top. YUM YUM YUM!
Inspired by the PaleOMG recipe
