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Triple-Smoke Burger

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Triple-Smoke Burger

Triple-Smoke Burger

Phase 3

Serves 6 | Prep time: 15 minutes | Total time: 35 minutes


  • 1/2 cup safflower mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 2 teaspoons chipotle powder, divided
  • 1 1/2 pounds lean ground beef
  • 2 teaspoons sweet smoked paprika
  • Sea salt
  • 1 large red onion, cut into 1/2-inch-thick rounds, each stuck with a wooden pick to keep it together
  • 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch-thick slices
  • Olive oil for brushing on onion and avocado
  • 3 sprouted whole grain hamburger buns, grilled or toasted
  • 6 slices cooked nitrate-free turkey bacon
  • Lettuce
  • Cilantro sprigs


  1. In a small bowl, whisk together the safflower mayonnaise, mustard, and 1 teaspoon chipotle, and set aside.
  2. Gently mix the beef with the remaining 1 teaspoon chipotle, paprika, and 1 teaspoon sea salt until combined. Form into 6 patties.
  3. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  4. Meanwhile, brush both sides of the onion rounds and avocado slices with olive oil.
  5. Grill the onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard the wooden picks.
  6. Grill the avocado slices, turning once, until grill marks appear, about 30 seconds on each side.
  7. Grill the patties, covered only if using a gas grill, until they reach 160°F in the center on an instant-read thermometer, approximately 5 to 6 minutes on each side.
  8. Serve the burgers open-faced on the bun halves with bacon, lettuce, avocado, onion, cilantro, and chipotle mayo.

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