Thursday, January 21, 2010

California Burger

From Bobby Flay's Burgers, Fries, & Shakes, page 34.

Makes 4 burgers.
Avocado Relish:
2 ripe Haas avocados, halved, pitted, peeled, and coarsely chopped
1/2 small onion, finely diced
1 jalapeno chile, finely diced
Juice of 1 lime
Kosher salt & freshly ground black pepper

Burgers:
1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)
Kosher salt & freshly ground black pepper
1 1/2 Tbs. canola oil
4 slices Monterey Jack cheese
4 hamburger buns, split; toasted, if desired
1 small bunch of watercress
4 slices ripe beefsteak tomato

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

Divide the meat into 4 equal portions (about 6 oz. each). Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking. (Click HERE to see Bobby's cooking times for burgers.)

Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish. Cover with bun tops and serve immediately.

Notes:
- I use less oil because I cook in a nonstick pan.
- I also make thinner burgers because I buy big buns and I like the burger to be in every bite.

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