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Smashed Sirloin-Chuck Burgers with Smoky Avocado Mash

Crisp-edged smashed beef patties with a smoky paprika crust, tucked into cool romaine with a garlicky lime avocado mash and juicy sliced tomato.

Smashed Sirloin-Chuck Burgers with Smoky Avocado Mash

Ingredients

  • 1¼ lb560 gGround beef, 80% leandivided into 8 loose balls
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepper
  • 1 whole200 gAvocadohalved and pitted
  • 1 tbsp15 gLime juice
  • 1 clove3 gGarlicfinely grated
  • 2 medium246 gTomatoessliced into rounds
  • ¼ cup chopped40 gRed onionvery thinly sliced
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves, washed and dried
  • 1⅛ tsp5 gCanola oil

Steps

  1. Make the avocado mash first: in a bowl, mash the avocado with the lime juice, the garlic and one quarter of the salt until chunky; set aside.
  2. Slice the tomato and red onion, and arrange the romaine leaves in 4 stacked cups on plates.
  3. Stir together the smoked paprika, garlic powder, black pepper and the remaining three quarters of the salt to make the seasoning mix.
  4. Heat a large cast-iron skillet over medium-high heat until very hot, then brush it with the canola oil.
  5. Place 4 beef balls in the skillet and press each firmly with a sturdy spatula into a thin patty; sprinkle half of the seasoning mix over the tops.
  6. Cook 2 to 3 minutes until a deep brown crust forms, flip, and cook 1 to 2 minutes more until the center reaches 160°F (71°C). Move to a plate and repeat with the remaining 4 beef balls and the remaining half of the seasoning mix.
  7. Spread the avocado mash in each lettuce cup, stack in 2 patties, then top with the tomato slices and red onion. Wrap and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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