Guac Crunch Recipe

Form and season patties

Divide ground beef into two equal portions (about 8 oz each). Gently form into patties slightly wider than the buns, about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent puffing. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, dividing evenly between patties.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, add patties. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook 3 minutes more for medium (adjust time ±1 minute for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty, cover the pan briefly (30–60 seconds) to melt.

Toast buns

While patties rest for 3 minutes, spread softened butter on cut sides of brioche buns. Place buns cut-side down in a separate skillet or under a broiler for 1-2 minutes until golden-brown. Remove and keep warm.

Prepare avocados

Halve avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your preferred texture (slightly chunky is recommended for texture).

Mix guacamole

Add 1 tablespoon lime juice, 2 tablespoons finely diced red onion, 1 teaspoon minced jalapeño, 2 tablespoons chopped cilantro, 2 tablespoons seeded & diced tomato, 1/2 teaspoon minced garlic, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently to combine, taste and adjust seasoning or lime as needed. Keep guacamole slightly chunky so it provides body and moisture to the sandwich.

Prepare crunch

Put 1 cup tortilla chips into a resealable bag and gently crush with a rolling pin or the bottom of a pan into pieces roughly the size of coarse bread crumbs and small shards. Do not pulverize to dust; leave some larger pieces for texture.

Assemble sandwich

Place shredded iceberg lettuce on the bottom half of each toasted bun (approximately 1/2 cup per sandwich). Put the cheeseburger patty on top of the lettuce. Spoon a generous 3–4 tablespoons of guacamole over the hot patty so it softens and adheres. Sprinkle about 1/2 cup crushed tortilla chips on the guacamole for crunch. Add pickled red onions if using (about 1–2 tablespoons per sandwich). Cap with the top bun and press gently to compact.

Serve

Serve immediately while the patty is hot and the chips remain crunchy. Optionally serve extra guacamole and chips on the side.