Matthew A. Moore Matthew A. Moore
September 04, 2014

Ah, the sweet smell of tanned leather is in the air again. Week 1 is officially in the books, and we now all know why it was worth the wait. Pretenders were cast aside. Contenders proved… nothing (only the first game, folks!). Hyperbole was liberally applied to teams like Georgia, Southern Cal, and Texas A&M, and ridiculous plays were made. Yes, folks, week numero uno proved more riveting than attending a hot yoga class guest-taught by none other than Milton Teagle Simmons.

But enough about the past—there's plenty more football to be had this week. And with the NFL kicking off this evening, I'd be extremely disappointed if each and every one of you didn't spend your entire weekend glued to a TV soaking up the action like you're Spongebob at a Krabby Patty symposium.

Our marquee matchup features two Pac-12 powers, but there's also a little game being played in Eugene, Oregon, that one or two people might tune in for. With the exception of Georgia, every team in the AP's Top 25 will duke it out with opponents this weekend, so be prepared for a pigskin-hierarchy shakeup once Monday rolls around.

Marquee Matchup: #13 Stanford Cardinal vs. #14 USC Trojans, 9/6, 3:30 PM ET on ABCIt's the first PAC-12 game of the season, so why not? USC is hoping for a resurgence to national dominance under new coach Steve Sarkisian, while David Shaw and his Cardinal(s) look to extend their nation-best home win streak (17). This'll be a tale of Spartan offense meets Cardinal defense. Translation: [best Scottish accent] It's gonna' be a grrrreat game! I'm putting my money on the home pony. Prediction: Stanford 38, USC, 31

If you went to either school and would like to share some tailgating recipes or traditions from your respective alma mater, I encourage you to post in the comment section. But please… keep it civil. At least until the game starts. Enjoy the second week of CFB, and enjoy this tasty SoCal Guacamole Burger at your tailgate this weekend! Cheers.

SoCal Guacamole Burger

  • 1 ripe peeled avocado, divided

  • 1 tablespoon light sour cream
  • 1 tablespoon canola mayonnaise (such as Hellmann's)
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/3 cup chopped seeded tomato
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 teaspoon kosher salt, divided
  • 1 pound 90% lean ground sirloin
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) whole-grain hamburger buns
  • 1 cup alfalfa sprouts
  • 1. Preheat grill to medium-high heat.

    2. Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream and next 3 ingredients to bowl; stir to combine. Dice remaining half of avocado. Add diced avocado, tomato, jalapeño, and 1/8 teaspoon salt to bowl; stir gently to combine.

    3. Divide beef into 4 equal portions. Gently shape each portion into a (1/2-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 3/8 teaspoon salt and pepper. Place burgers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.

    4. Place 1/4 cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun.

    SERVES 4 (1 burger)CALORIES 403; FAT 21.1g (sat 5.6g, mono 10.4g, poly 2.6g); PROTEIN 27.6g; CARB 27.5g; FIBER 7g; CHOL 74mg; IRON 3.8mg; SODIUM 499mg; CALC 74mg

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