Peach-Guac Burger with Crispy Sugar Snap Peas

Ingredients

• 1 pound lean ground beef
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 ripe avocados
• 1/2 tablespoon lime juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 cup fresh salsa or sub canned
• 2 tablespoons chopped fresh cilantro or sub freeze-dried
• 2 tablespoons canned light peaches diced
• 4 each whole wheat hamburger buns
• 4 teaspoons salted butter softened, optional
• 2 cups fresh sugar snap peas
• 2 tablespoons garlic-flavored olive oil
• 1/3 cup panko bread crumbs
• 1/4 cup shredded fresh Parmesan cheese
• 4 teaspoons chopped fresh parsley or 1 1/2 teaspoons dried
• 1/8-1/4 teaspoon ground black pepper

Instructions

1. 1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. 2. In a large bowl, combine sugar snap peas and garlic olive oil and toss to coat.
3. 3. In a small bowl, mix together the panko bread crumbs, Parmesan cheese, parsley and black pepper. Pour over sugar snap peas and toss to coat.
4. 4. Spread peas in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until crispy.
5. 5. Meanwhile, prepare guacamole. Open avocado and scoop pulp into a bowl. Mash with a fork, then stir in lime juice, garlic powder, onion powder, salt, salsa and diced peaches. Set aside.
6. 6. In a large bowl, mix ground beef, salt and pepper together with your hands. Roll beef into 4 equal size balls.
7. 7. Heat an electric griddle to 400 degrees or large frying pan on the stove over high heat. Wrap a large heavy can (I use a 30 oz can of tomato sauce) with aluminum foil. When there is about 10 minutes left for the sugar snap peas, begin cooking burgers.
8. 8. Place the balls of ground beef on the griddle, one at a time, and press down on the ball with the foil-wrapped can, until the burger is about 1/2“ thick. Repeat with remaining burgers. Cook, undisturbed, for 4-5 minutes until well seared and the bottom half is no longer pink, then flip burgers and cook 4-5 minutes more, until the internal temperature has reached 160 degrees. Remove burgers and let rest for a few minutes. (The temperature will continue to rise until they reach a safe 165 degrees)
9. 9. If desired, spread hamburger buns with softened butter and place on griddle for about 1 minute until lightly toasted.
10. 10. Serve burgers on toasted buns, topped with guacamole, with crispy sugar snap peas on the side.