Don’t let the simple ingredients of this guacamole recipe fool you. At the first taste of Margery’s guacamole, my eyes lit up and I said to Bry, “This is the guacamole you want on a burger. It’s perfect.” Avocados are at the forefront where they belong, the garlic opens up nicely during the resting period and by using garlic salt instead of normal kosher salt, you don’t over do the seasoning. It’s thick, rich and incredibly fresh tasting without being tart, a problem that often arises when people put about twenty limes in their guacamole because they’re so afraid of it turning brown. Plus, this recipe requires you to make the guacamole a few ahead of time, which means you’re not racing around the kitchen fifteen minutes ahead of kickoff for your dip.