Fiesta Burgers with Pico de Gallo & Guacamole

For the Pico de Gallo

• 2 tomatoes, finely chopped
• ½ white onion, skin removed and finely minced
• ½ cup fresh cilantro leaves, finely minced
• ¼ cup green bell pepper, finely minced
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

For the Guacamole

• 2 Hass avocadoes, peeled, seed removed and sliced
• 2 garlic cloves
• ½ white onion, skin removed and sliced
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons lime juice
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

For the Burgers

• 1½ pounds lean ground beef
• 1 tablespoon olive oil
• 1½ teaspoons garlic powder
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ sweet yellow onion, finely minced
• ½ cup red kidney beans, chopped roughly
• ½ cup sweet corn
• 3 tablespoons fresh cilantro leaves, finely chopped
• 6 gluten-free burger buns
• 6 slices sharp cheddar cheese

1. To make the pico de gallo, combine all ingredients in a large bowl and toss together until well combined. Store in the refrigerator until ready to use.
2. To make the guacamole, pulse all of the guacamole ingredients in a food processor until smooth. Transfer to a bowl and refrigerate until ready to use.
3. For the burgers, fork ground beef in a large bowl until crumbled. Add olive oil, garlic powder, salt and pepper. Massage until well combined.
4. Add onion, beans, corn and cilantro and continue to massage until all ingredients are evenly distributed. Scoop mixture by heaping ½ cup and shape into balls. Flatten into disks and set aside.
5. Heat a grill to medium heat and spray with nonstick spray to prevent sticking. Place burgers on grill and cook until juices run clear, about 20 to 25 minutes.
6. Arrange cooked burgers on gluten-free buns and top with cheese, guacamole and pico de gallo. Serve immediately.