Vlog EN Famille AU Restaurant À Angers

Ingredients

• 200 g Ground Beef (80 % lean, freshly ground)
• 2 pieces Burger Buns (soft brioche style, room temperature)
• 1 piece Ripe Avocado (medium size, flesh soft but not brown)
• 1 tablespoon Lime Juice (freshly squeezed)
• ½ teaspoon Salt (fine sea salt)
• ½ piece Tomato (ripe, sliced)
• 4 pieces Lettuce Leaves (crisp romaine or butter lettuce)
• ¼ piece Red Onion (thinly sliced)
• 2 slices Saint‑Marc Cheese (soft, buttery French cheese, sliced thin)
• 1 tablespoon Butter (for toasting buns)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Guacamole

   Halve the avocado, remove the pit, scoop the flesh into a mixing bowl, mash with a fork, then stir in lime juice and salt until smooth.

   Time: PT5M

2. Season and Form Patties

   Place the ground beef in a bowl, season with black pepper and a pinch of salt, gently mix, then divide into two equal portions and shape into 1‑inch thick patties.

   Time: PT5M

3. Cook Patties

   Heat the skillet over medium‑high heat, add a drizzle of oil if needed, then place the patties. Cook 4 minutes per side for medium‑rare, adding the Saint‑Marc cheese slices on top during the last minute to melt.

   Time: PT8M

   Temperature: Medium‑high heat

4. Toast Buns

   While the patties finish, spread butter on the cut sides of the buns and toast them in the same skillet for about 1 minute until golden.

   Time: PT2M

   Temperature: Medium heat

5. Assemble Burgers

   On each bottom bun, layer lettuce, a cooked patty with melted cheese, tomato slice, red onion, and a generous spoonful of guacamole. Top with the bun lid.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Burger Buns: Ciabatta rolls, Whole‑grain buns
• Instead of Ripe Avocado: Mashed peas, Hummus
• Instead of Lime Juice: Lemon juice, Vinegar (small amount)
• Instead of Salt: Kosher salt, Table salt (use less)
• Instead of Tomato: Red bell pepper slices
• Instead of Lettuce Leaves: Spinach, Arugula
• Instead of Red Onion: White onion, Shallots
• Instead of Saint‑Marc Cheese: Brie, Camembert
• Instead of Butter: Olive oil, Margarine
• Instead of Black Pepper: White pepper

Equipment Needed

• Skillet
• Spatula
• Mixing Bowl
• Knife
• Cutting Board
• Fork (optional)

Critical Steps — Do Not Skip

• Mashing avocado with lime juice to prevent browning.
• Forming patties without over‑working the meat.
• Cooking patties to the correct internal temperature and adding cheese at the right moment.

Chef Tips from the Video

• Toast the buns with a thin layer of butter for extra flavor and crunch.
• Use a meat thermometer; 160 °F (71 °C) is safe for ground beef, but 140‑145 °F yields a juicier medium‑rare burger.
• Add a pinch of smoked paprika to the guacamole for a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Guacamole can be stored in an airtight container for up to 2 days; cooked patties and assembled burgers keep 1 day.

Freezer: Raw beef can be frozen for up to 3 months; do not freeze assembled burgers with fresh lettuce.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the guacamole up to 1 hour ahead; cover with plastic wrap directly on the surface to limit oxidation.
• Form the patties and keep them refrigerated, uncovered, for up to 30 minutes before cooking.

Frequently Asked Questions