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Guacamole & Pico De Gallo
• 1 avocado
• 2 limes
• kosher salt
• Black pepper
• 2 tomatoes, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 c. fresh cilantro, finely chopped
• 1 flour tortilla, cut into triangles
• 2 tsp. extra-virgin olive oil
• 1 lb. ground beef
• 2 tbsp. butter
• 3 slices cheddar cheese
• 3 Turano Brioche Rolls
① For the guacamole and pico de gallo: in a small bowl, mash avocado with juice of 1 lime and season with salt and pepper. In another small bowl, combine tomatoes, onion, jalapeño, cilantro, and the juice of 1 lime. Season with salt and pepper.
② Preheat oven to 350 degrees F. Coat tortilla triangles with olive oil and season with salt. Bake until golden brown, about 10 minutes, then set aside.
③ Form beef into three equal-sized patties and generously season with salt and pepper.
④ Melt butter in a cast-iron skillet over medium-high heat. Add burgers and cook 2 to 3 minutes, then flip and top with Cheddar. Cook 2 to 3 minutes more for medium rare.
⑤ Toast Turano Brioche Rolls and build burgers by layering guacamole, patty, tortillas, and pico de gallo.
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