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BBQ Swiss Burgers with Creamy Avocado Aioli (Bun or Romaine Wrap)

These BBQ Swiss Burgers with Creamy Avocado Aioli are the perfect addition to a summer party on the patio.

They can be served on romaine, in a wrap or a bun, depending on your preference. My husband typically enjoys his burger on a bun, and I love to eat them on romaine (this way I have lots of room for our Crispy Baked Sweet Potato Fries that I often serve up alongside these juicy delights).

You can also get creative and whip up some Jalapeño Secret Sauce to serve with your burger or fries.

Can I prep these ahead?

Yes, follow the prep instructions (stop just before grilling). Stack each burger between parchment paper, store in an airtight container and refrigerate overnight. Remove from fridge and cook.

What toppings work well with it?

The sky is the limit when it comes to bringing this patty to life. Some tasty options:

  • sweet pickles
  • roasted red peppers
  • sautéed mushrooms
  • caramelized onions
  • grilled pineapple
  • arugula

Freezer friendly

Cooked or uncooked, these burgers freeze well for up to 3 months. Stack each burger between parchment paper and store in a freezer baggie or airtight container. Thaw in the fridge overnight and reheat cooked burgers to your liking. If burgers are uncooked, follow the instructions below. Make avocado aioli prior to serving.

Ways to reinvent your leftovers

  • In a stuffed pepper
  • In a grilled wrap with pickles, sprouts, mustard and Swiss
  • Served on a grilled portobello mushroom
  • On Taco Tuesday—just crumble the leftover burger meat in tacos, a quesadilla or on a taco salad
  • On a bed of greens topped with sautéed veggies and hummus
  • Mixed with shell pasta, a little cheddar and cottage cheese for a savory side dish
  • In FfL’s California Burger Bowl
  • Mixed in with scrambled eggs (add crumbled meat and salsa just before the eggs are completely cooked) and serve with avocado toast for a well-rounded breakfast
  • Crumbled on top of a BBQ and cheese bagel pizza
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BBQ Swiss Burgers with Creamy Avocado Aioli (Bun or Romaine Wrap)


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Description

These BBQ Swiss Burgers with Creamy Avocado Aioli are the perfect addition to a summer party on the patio. They can be served on romaine, in a wrap or a bun, depending on your preference. My husband typically enjoys his burger on a bun and I love to eat them on romaine (this way I have lots of room for our Crispy Baked Sweet Potato Fries that I often serve up alongside these juicy delights). You can also get creative and whip up some Jalapeño Secret Sauce to serve with your burger and fries.


Ingredients

Scale

BBQ Burgers:

  • 1 pound lean ground beef
  • 1/4 cup BBQ sauce
  • 1/4 cup onion, finely chopped
  • 2 slices Swiss cheese OR smoked cheddar
  • 1 head romaine lettuce (can substitute whole grain buns or a wrap for romaine)

Creamy Avocado Aioli:

Optional Toppings:

  • FfL’s Jalapeño Secret Sauce (linked above)
  • onion, thinly sliced
  • pickles
  • tomato, thinly sliced
  • Dijon mustard

Instructions

Creamy Avocado Aioli:

  1. Mash avocado (remove pit and skin), add Greek yogurt, garlic powder, salt and pepper in a medium bowl until well combined and no chunks remain. Set aside to top burgers.

Burgers:

  1. Preheat grill to medium-high heat.
  2. In a medium bowl, combine ground beef, BBQ sauce and 1/4 cup chopped onions. Divide beef into four patties and pat each patty out, about 1/2 inch thick.
  3. Grill patties, approximately 5 minutes each side, until cooked to desired temperature (we recommend medium-medium well done). Top each burger with 1/2 slice of Swiss cheese and shut grill lid. Allow Swiss to melt completely, about a minute, and remove burgers from grill.
  4. Plate each burger on a romaine leaf or bun. Top burger with avocado aioli, jalapeño secret sauce (recipe linked above) and any additional toppings. Enjoy!

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Recipes
  • Method: Grill, Prep Now, Cook Later, Too Easy, 30 Minute Meals
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