Guac Patty Crunch Recipe

Prepare avocados and mix

Halve and pit the avocados, scoop flesh into a large bowl. Mash with a fork leaving some chunkiness (about a chunky guacamole texture). Stir in lime juice immediately to prevent browning.

Add finely diced red onion, jalapeño, cilantro, minced garlic, cumin, smoked paprika, chopped chipotle in adobo, salt, and pepper. Mix until evenly combined.

Fold in 1 cup panko breadcrumbs and the large egg. The mixture should hold together when shaped; if too wet, add additional panko 1 tablespoon at a time until it firms up. Chill the mixture in the refrigerator for 15–20 minutes to make shaping easier.

Divide the chilled guacamole mixture into 8 equal portions (approximately 3–4 ounces/each). Shape each portion into a compact patty about 3 inches in diameter and 3/4 inch thick. Place patties on a parchment-lined tray and refrigerate for 10 minutes while you prepare coatings and oil.

In a shallow bowl combine 1 cup panko, crushed tortilla chips, grated parmesan (if using), smoked paprika, salt, and pepper. Stir until evenly mixed.

Place flour in a second shallow bowl. In a third shallow bowl beat the 2 eggs until smooth to make an egg wash.

Working with one patty at a time, lightly dredge a chilled guacamole patty in flour, shaking off excess. Dip into beaten egg, letting excess drip off, then press firmly into the panko-chip mixture to coat both sides. Repeat for all patties. For a thicker crust, repeat the egg and coating step once more.

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer). The oil should be hot enough to sizzle when a small piece of panko is added.

Add coated patties to the skillet in a single layer without crowding (work in batches if necessary). Fry 2–3 minutes per side until golden brown and crisp. Use a spatula to carefully flip; the patties are delicate. Adjust heat to maintain a steady sizzle but avoid burning the coating.

Transfer cooked patties to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) while cooking remaining patties.

In a small bowl whisk together sour cream, mayonnaise, lime juice, pureed chipotle in adobo, honey (if using), and salt until smooth. Taste and adjust seasoning or chipotle level. Chill until ready to serve.

If using burger buns, lightly toast them. For a lighter serving, use baby gem lettuce leaves as cups.

Place a guac patty on each bun bottom or lettuce leaf. Spoon or drizzle chipotle crema over the patty, top with sliced tomato and pickled red onion if using. Finish with the bun top or additional lettuce and a lime wedge on the side.

Serve immediately while patties are hot and crunchy. Offer extra crema for dipping.