Why This Recipe Works

For a creamy topping that also contributes tang, we pickled an unlikely candidate: avocado. Whisking together white vinegar, water, salt, and sugar created a tangy yet clean-tasting mixture to season the avocado. Using a ripe-but-firm avocado ensured that it wouldn't be too soft to slice for pickling. Patting the avocado dry after pickling ensured that it didn't sog out the burger when added on top.

Before You Begin

Use a relatively firm avocado for this recipe.

Instructions

Combine vinegar, water, sugar, and salt in medium bowl and whisk until sugar and salt are dissolved, about 30 seconds. Add avocado (avocado should be submerged) and refrigerate for at least 30 minutes or up to 2 hours. Drain and pat dry before using.