This burger takes the classic Chilean Completo Italiano — a street-food hot dog loaded with avocado, tomato, and mayo — and swaps the sausage for a beef patty. The topping combination is genuinely good, and the whole thing comes together in 30 minutes with ingredients you likely already have. It’s a solid weeknight option when plain burgers feel boring but you don’t want a complicated project.
Before you start
The single technique worth getting right is the divot. Press a shallow indent into the center of each raw patty with your thumb before it hits the pan. Ground beef patties puff in the middle as they cook, and without that divot you end up with a domed burger that slides around and squeezes toppings out the sides. The other thing that matters is patty thickness — keep them at a half-inch. Thicker patties take longer to cook through, which means your buns are sitting cold and your avocado is browning while you wait. Shape them thin and even, and the 3-to-5-minute cook time per side actually holds.
Troubleshooting
- Avocado mash turns brown before serving: Press plastic wrap directly against the surface of the mash — not just over the bowl — to block air contact. Assemble burgers right before eating, not ahead of time.
- Cheese won’t melt properly on the patty: If your pan is losing heat by the second batch, cover the patty loosely with a metal bowl or lid for the last 90 seconds. The trapped steam finishes the melt without overcooking the beef.
- Bun gets soggy under the avocado: Toast the cut sides of the bun a little longer than you think necessary — closer to 2 minutes than 1. A firmer crust holds up against the wet toppings.
- Patties sticking to the pan: Let them cook undisturbed for the full 3 minutes before you try to flip. If the patty resists, it’s not ready to release. Forcing it tears the crust and loses the sear.
- Avocados aren’t ripe: Mash them anyway and add an extra squeeze of lime juice plus a small drizzle of olive oil. The texture won’t be as smooth, but the flavor is still there — skip the garnish, not worth the extra dish.
Storage and reheating
Store components separately — assembled burgers don’t keep well. Cooked patties will hold in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet over medium heat for about 2 minutes per side; the microwave works in a pinch but softens the crust. The avocado mash is best used the same day, but if you have leftovers, press wrap directly onto the surface and refrigerate for up to 24 hours — expect some discoloration on top, which you can scrape off. Diced tomatoes keep refrigerated for 2 days in a covered container. Cooked patties can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Chilean Completo Italiano Burger
Equipment
- Grill pan
- Mixing bowl
- Spatula
- Knife
- Cutting board
Ingredients
For Burger:
- 1 pound ground beef preferably 80% lean
- 4 slices Swiss cheese or any creamy cheese of choice
- 4 pieces burger buns preferably brioche
- 1 tablespoon olive oil
For Toppings:
- 2 medium avocados ripe, mashed
- 1 cup ripe tomatoes diced
- ½ cup mayonnaise
- 1 teaspoon lime juice freshly squeezed
- 1 teaspoon salt
- ½ teaspoon black pepper freshly cracked
Instructions
- Preheat the grill pan over medium-high heat. While it heats, divide the ground beef into 4 even portions and shape into 1/2 inch thick patties. Make a small divot in the middle of each to prevent puffing while cooking.
- Brush olive oil over the preheated pan. Place patties in the pan and cook for about 3-5 minutes on each side, depending on desired doneness. Place a slice of cheese atop each patty during the last couple of minutes of cooking to allow melting.
- Lightly toast the burger buns on the grill pan for about a minute or until golden.
- In a mixing bowl, mash the avocados with lime juice, salt, and pepper until smooth. Taste and adjust seasoning if necessary.
- Assemble each burger by spreading a layer of avocado mixture on the bottom bun, placing the cheesy patty atop, then adding a spoonful of diced tomatoes, and finishing with a drizzle of mayonnaise before sealing with the top bun.
Notes
- For a spicier twist, add sliced jalapeños or chili flakes to the avocado mash.
- You can substitute ground turkey for a leaner option or use whole-grain buns for added fiber.
Nutrition
Frequently asked questions
Can I use a regular skillet instead of a grill pan?
Yes, a cast-iron or stainless skillet works fine. You won’t get grill marks, but the sear and crust will actually be better in a flat pan because more surface area makes contact with the heat.
What can I use instead of Swiss cheese?
Provolone or Monterey Jack both melt well and have a mild, creamy flavor that doesn’t compete with the avocado. American cheese is a perfectly good budget option and melts faster than most.
Can I use store-bought guacamole instead of making the avocado mash?
Yes, about half a cup of plain guacamole works as a straight swap. Avoid heavily seasoned versions with onion or garlic already mixed in — they can overpower the other toppings.
My ground beef has a higher fat percentage than 80/20 — will it still work?
It will work, but expect more shrinkage and some flare-ups if you’re using a grill pan. Drain excess fat from the pan between batches so the patties sear rather than fry.
Can I make the patties ahead of time and refrigerate them raw?
Yes, shaped raw patties keep in the fridge for up to 24 hours covered with plastic wrap. Let them sit at room temperature for about 10 minutes before cooking so they don’t go into the pan ice-cold, which slows cooking and can leave the center underdone.