• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Camping Recipes

    Campfire Burgers with Grilled Avocado

    Published: Sep 26, 2022 · Modified: Nov 29, 2022 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These campfire burgers are a quick outdoor meal featuring grilled avocado and the toppings of your choice! Make them with meat, vegetarian, or vegan patties.

    Hamburger with avocado and cheese on plate with potato chips.

    On our recent camping trip to Colorado, I decided to go back to basics in the cooking department.

    After all, what’s more classic than grilling burgers or hot dogs over a cozy campfire?

    Things like campfire hot dogs, campfire brats with peppers and onions or bratwurst and sauerkraut are favorites for a reason. They’re just so easy. And so tasty.

    Whether you’re a fan of turkey burgers, vegan burgers, or red meat, this grilling recipe is incredibly easy and fast.

    Plus, there’s no need to sacrifice your favorite toppings just because you’re camping! Many burger toppings travel and store quite well, including one of my favorites: avocados.

    What Kind of Patties Should I Use For These Campfire Burgers?

    If you prefer a vegan diet, I recommend the Impossible brand burgers.

    Actually, even if you don’t eat exclusively vegan, the Impossible burgers are really tasty and not quite as heavy on the stomach as meat patties.

    We also like turkey burgers. (Trader Joe’s makes some good ones!)

    But, really, the answer to this question is: whatever kind of patties you prefer.

    Can I Make This Gluten-Free?

    Sure! There’s nothing wrong with skipping the bun and eating this meal with a fork.

    Or you could search out some gluten-free hamburger buns if you’d prefer everything to be neatly contained in bread.

    What Size of Avocados Should I Use?

    In this recipe, I call for “tiny avocados,” which may show up in grocery stores after a less-than-ideal growing season.

    Trader Joe’s and Aldi’s sell bags of these small avocados. Each one is an ideal single-serving size. This is especially handy on a camping trip where you don’t want to have to store leftovers.

    If all you can find is a regular sized avocado, that’s okay too!

    Can I Double This Recipe (Or More)?

    Absolutely! You’re limited only by the size of the pan you use, so you may have to work in batches.

    Or bring along a second pan.

    What Kind of Equipment Will I Need?

    For campfire cooking, you’ll need a cast-iron pan or grill basket.

    I like this Lodge cast-iron grill basket, or the Lodge 12″ skillet.

    You’ll also need a pot holder, or something like this grilling glove.

    Lastly, bring a metal spatula.

    Need more ideas for your camping kitchen setup? See my guide to the best camping kitchen gear.

    How to Make Campfire Burgers

    Add burger patties and avocado halves (with the cut-side down) to an oiled pan, and set it on the campfire grate.

    Burger patties and avocado halves in cast-iron pan sitting on campfire grate.
    Cook Avocado Halves + Burger Patties

    Cook the avocados for about five minutes, or until the green fleshy side begins to blacken.

    (Some avocado halves may take a little longer than others, depending on the heat level at various spots in the pan.)

    Remove avocados from the pan as they reach the desired level of doneness.

    Grilled avocado half with cast-iron pan and campfire in background.
    Blackened Avocado Half

    Leave the patties cooking until they begin to brown on the bottom.

    Then, flip the patties and let them finish cooking.

    If you want cheese, go ahead and top the patties with it as they near the end of their cook time.

    While the patties are still cooking, add the buns to the pan (cut-side down) and let them toast for a couple of minutes.

    You could also toast them on the grate itself, as long as they’re only getting indirect heat.

    Burger patties and buns sitting in cast-iron pan on campfire grate.
    Flip the Patties and Toast the Buns

    Take the cooked patties and toasted buns out of the pan.

    Now it’s time to assemble the burgers! Scoop out the cooked avocado from the skin, and mash it onto the bases of the buns.

    Add the burger patty and whatever toppings you want, and serve right away!

    Hamburger with avocado and cheese on plate with potato chips.
    Hamburger with avocado and cheese on plate with potato chips.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Campfire Burgers with Grilled Avocado

    These campfire burgers are a quick outdoor meal featuring grilled avocado and the toppings of your choice! Make them with meat, vegetarian, or vegan patties.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 2 people
    Calories: 584kcal
    Prevent your screen from going dark

    Equipment

    • 12” cast-iron pan or cast iron grill basket
    • Heat-resistant glove or a pot holder
    • metal spatula
    • plates and napkins for serving

    Ingredients

    • 1 tablespoon oil (use a high-smoke point oil such as avocado or coconut)
    • 2 burger patties (we love turkey burgers or Impossible burger)
    • 2 tiny avocados (or 1 regular avocado), halved, pit removed
    • 2 cheese slices (optional) I prefer pepper Jack or cheddar
    • 2 hamburger buns

    Extra toppings:

    • Sliced red onion, sliced tomatoes, lettuce (or shredded cabbage/dry coleslaw mix), mustard, ketchup, hot sauce

    Instructions

    • Add oil to cast iron pan, or brush grill pan with oil. Place pan on a hot campfire grate.
      Add the burger patties to the pan. Add the avocado halves cut-side down.
      Burger patties and avocado halves in cast-iron pan sitting on campfire grate.
    • Cook avocados about 5 minutes total, or until the fleshy side begins to blacken. (The campfire may cook unevenly, so it’s likely that not all of the avocados will be ready at the same time.)
      Grilled avocado half with cast-iron pan and campfire in background.
    • Cook the burgers until the bottoms begin to brown and crisp. 
      Flip the burgers and cook to desired doneness, If using, top with cheese as the burgers finish cooking.
      Remove from pan when done cooking.
    • Add burger buns cut-side down to the pan (using the space where the avocados were), and cook 1-2 minutes until toasted. Alternatively, place buns on a clean campfire grate over indirect heat until toasted.
      Burger patties and buns sitting in cast-iron pan on campfire grate.
    • Scoop the cooked avocado from the skin.
      Add to the toasted buns and mash avocado with a fork.
      Add the burger and desired toppings.
      Serve immediately.
      Hamburger with avocado and cheese on plate with potato chips.

    Notes

    Recipe is easily multiplied, but you may need a second pan (or work in batches).

    Nutrition

    Calories: 584kcal (29%) | Carbohydrates: 30g (10%) | Protein: 34g (68%) | Fat: 36g (55%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 108mg (36%) | Sodium: 352mg (15%) | Potassium: 539mg (15%) | Fiber: 8g (33%) | Sugar: 4g (4%) | Vitamin A: 282IU (6%) | Vitamin C: 11mg (13%) | Calcium: 100mg (10%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!
    « The Springs (Pagosa Springs, CO)
    Lux Row (Bardstown, KY) »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • Sardine Fish Cakes in a stack with sauce on the serving tray
      A Canned Sardine Recipe: Mini Fish Cakes
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.