Peel and chop a yellow onion. Measure out 1 oz.

Finely chop a handful of cilantro leaves. Measure out 1/4 tsp.

Slice 2 avocados in half, pit them, and scrape the flesh into a bowl. Measure out 12 oz.

Peel and chop half a red onion. Measure out 1 oz.

Measure out 0.5 oz jalapenos (or to your liking). Chop off the heads, slice them open, remove the seeds and white parts, and finely chop the flesh.

Peel about 6 cloves of garlic and finely chop them. Measure out 2 tbsp.

Slice 4 oz tomatoes.

Finely chop 2 oz Romaine lettuce.

To a large mixing bowl, add 6 oz ground beef, 4 oz ground pork, 1 oz yellow onion, 1 tsp oregano, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, and 1/2 tsp cajun seasoning. Mix well.

Divide the mixture into four portions. Wear gloves, roll each portion into balls, and flatten the balls into 1” thick patties. Put them on a clean dish and set them aside.

Next, in a large bowl, add 12 oz avocado, 1/4 cup cilantro, 1 oz red onion, 0.5 oz jalapeno, 2 tbsp garlic, and 1/4 tsp salt.

Mash together. Cover the bowl with plastic wrap and set aside.

Heat a grill pan (or just a pan) over medium heat, and melt 1/2 tbsp butter. Add the patties and cook each side for 5 minutes. Do not flip too soon—the patties are more likely to break.

Once done, transfer the patties onto a plate and set aside. Slice 4 hamburger buns in half, and cook the bottom half in the same pan for 1 minute over medium heat. Put aside.

Melt the remaining butter (1 tbsp) and cook the top half for 2 minutes as well. Put aside.

Assemble the burger by first putting a good amount of lettuce and some tomato slices on the bottom bun.

Next to go on top the avocado mash, the patty, and the top bun. If possible, hold everything together with a burger pick.

Enjoy!