# Avocado–Green Onion Burgers, Protein Style, with Charred Spring Onions and Sweet Potato Fries > A well-browned beef burger gets creamy avocado, fresh scallion bite, and a cool red-leaf lettuce wrap. Charred spring onions and thin sweet potato fries bring smoky sweetness and crisp edges—a simple late-spring burger plate with plenty of contrast. - URL: https://www.chezjk.com/recipes/protein-style-fallon-hills-ranch-burgers-with-avocado-green-onion-charred-spring - Author: Jonathan Katzman - Cooked and photographed: 2026-05-31 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free ![Avocado–Green Onion Burgers, Protein Style, with Charred Spring Onions and Sweet Potato Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F4cbaa1f7d1cd7d8f.jpg) ## Protein-Style Avocado and Green Onion Burgers A hard sear gives the beef a savory crust, while avocado supplies richness without a sauce. Dry, chilled lettuce and raw scallions keep the finished burger fresh and crisp. ### Ingredients - 1 1/2 lb ground beef, preferably Fallon Hills Ranch, approximately 80–85% lean - 1 tsp fine sea salt - 1/2 tsp freshly ground black pepper - 1 tbsp ghee - 1 large head red-leaf lettuce, leaves separated, washed, and thoroughly dried - 2 ripe avocados - 3 green onions, thinly sliced - 2 tsp fresh lemon juice ### Instructions 1. Gently divide the beef into four 6-ounce patties, about 3/4 inch thick and slightly wider than the lettuce cups. Make a shallow indentation in each center. Keep chilled until ready to cook. 2. Select two or three broad lettuce leaves per burger and refrigerate until serving. Slice the avocados just before assembly and lightly coat with the lemon juice. 3. Heat a large cast-iron skillet over medium-high heat. Season both sides of the patties with the salt and pepper, then add the ghee to the skillet. 4. Sear the patties, in batches if needed, for 3–4 minutes without moving them, until a deep brown crust forms. Flip and cook another 4–6 minutes, lowering the heat if the crust darkens too quickly. Check through the side with an instant-read thermometer and cook to 160°F at the center. 5. Rest on a clean plate for 3 minutes. Set each patty on layered lettuce leaves, top with avocado and sliced green onions, and serve open-faced or fold the lettuce around it. ### Notes - Do not press the burgers while they cook; it squeezes out juices rather than improving the crust. ## Charred Spring Onions Browning the cut faces concentrates the bulbs' sweetness. Briefly covering the pan softens their centers without sacrificing the charred exterior. ### Ingredients - 2 bunches bulb-forming spring onions, about 1 lb - 1 tbsp ghee - 1/4 tsp fine sea salt, plus more to taste - 2 tbsp water - 2 tsp fresh lemon juice ### Instructions 1. Trim the roots and any tough or damaged tops. Halve small bulbs lengthwise; cut larger bulbs into wedges through the root plate so the layers stay together. Cut the tender greens into 3–4-inch lengths and dry everything well. 2. Heat a wide skillet over medium-high heat and add the ghee. Arrange the bulbs cut-side down, season with salt, and leave undisturbed for 4–5 minutes until deeply browned with some dark patches. 3. Turn the bulbs, add the water, and cover for 2–4 minutes, until a knife enters the centers with slight resistance. 4. Uncover and let the water evaporate. Add the greens and cook for another 2–3 minutes, turning occasionally, until wilted and blistered. Finish with lemon juice and adjust the salt. ### Notes - Use young onions with tender greens; discard fibrous outer stalks rather than trying to soften them with extended cooking. ## Thin-Cut Sweet Potato Fries Thin, evenly spaced strips develop browned edges while retaining a tender center. Two sheet pans prevent the sweet potatoes from steaming in a crowded pile. ### Ingredients - 2 lb orange-fleshed sweet potatoes, scrubbed, skin left on - 2 tbsp avocado oil - 3/4 tsp fine sea salt - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two large rimmed sheet pans with parchment rated for that temperature. 2. Cut the sweet potatoes into slender strips approximately 1/4 inch thick. Pat thoroughly dry, then toss with avocado oil, salt, and pepper. 3. Divide between the pans in a single layer, leaving space between the strips. 4. Roast for 15 minutes, then turn the fries and swap the pans between racks. Roast another 10–20 minutes, removing thinner pieces as they become deeply golden at the edges and tender inside. 5. Let stand on the pans for 2 minutes before serving. Taste and add a little more salt if needed. ### Notes - Keep the strips similar in thickness even if their shapes are irregular. These are browned, crisp-edged oven fries, not uniformly crunchy deep-fried fries. ## Overall Timing / Workflow The fries take longest and can roast while the onions and burgers cook. Preparing the cold toppings ahead keeps final assembly quick. ### Instructions 1. 0:00 — Heat the oven to 425°F. Cut and season the sweet potatoes, then spread them over two pans. 2. 0:15 — Put the fries in the oven. Wash and dry the lettuce, slice the green onions, trim the spring onions, and form the burger patties. 3. 0:25 — Begin charring the spring onions in one skillet. 4. 0:30 — Turn the fries and swap the pans. Heat a second skillet for the burgers. 5. 0:32 — Sear the burgers. Finish the spring onions and keep them loosely covered off heat. 6. 0:42 — Check the burgers for 160°F doneness and rest them when ready. Slice the avocado and finish with lemon juice. Remove the fries as their edges brown. 7. 0:45–0:50 — Assemble the lettuce burgers and serve everything immediately. ### Notes - Allow roughly 50 minutes total; a crowded skillet or thicker fries may add a few minutes. ## Plating Keeping the fries and hot onions beside the lettuce preserves the contrast between hot, browned vegetables and cool, crisp leaves. ### Instructions 1. Place layered red-leaf lettuce on one side of each plate and set a rested burger on top. 2. Fan avocado slices over the beef and scatter generously with green onion rings. 3. Arrange the charred spring-onion bulbs and greens alongside, with a loose pile of sweet potato fries. Serve open-faced with a knife and fork or extra lettuce for wrapping. ## Leftover Path Storing the hot components separately from the lettuce and avocado prevents soggy leaves and allows the fries to regain some crispness. ### Instructions 1. Refrigerate cooked burgers, onions, and fries in separate airtight containers within 2 hours. Use within 3–4 days. Keep washed lettuce dry and separate. 2. Reheat fries and onions on a sheet pan at 400°F for 8–12 minutes, checking the thinner fries early. 3. Reheat burgers covered in a skillet over medium-low heat with a splash of water until they reach 165°F. Add fresh lettuce, avocado, and scallions after reheating. 4. Alternatively, crumble a leftover burger into a skillet with chopped spring onions and serve over reheated sweet potatoes with fresh lettuce on the side. ### Notes - For the best texture and color, cut only as much avocado as needed for the first serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.