Grande Beef Burger
Serve this giant, Southwestern flavored grilled burger in wedges with guacamole and sour cream.
1 large avocado, peeled, seeded and diced
1 small onion, quartered
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
Grande Beef Burger:
2 pounds 80% lean ground beef
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (4-ounce) can diced green chiles, drained
3 ounces Monterey Jack cheese, cut into 6 slices
1 round loaf sourdough bread, (about 1 1/2 pounds)
2 tablespoons butter, softened
1 cup shredded lettuce
1 small tomato, chopped
2 green onions with tops, thinly sliced
2 tablespoons sliced pitted ripe olives
1/2 cup sour cream
- For Guacamole: Place all ingredients in food processor bowl fitted with steel knife or in blender container. Process until mixture is blended. Cover; refrigerate until ready to serve.
- For Grande Beef Burger: Combine ground beef, cumin and salt, mixing lightly but thoroughly. Line 9-inch round pan with plastic wrap or aluminum foil. Divide beef mixture into 2 equal portions; shape 1 portion into large patty by pressing meat lightly but firmly into pan. Remove patty; place on lightly greased flat baking sheet. Sprinkle chiles evenly over patty; arrange cheese over chiles.
- Shape remaining beef mixture into large patty; place on first patty. Press edges together securely to seal.
- Place burger on grill over medium-hot coals. Cover cooker; grill 7 minutes. To turn, slide lightly greased flat baking sheet under burger. Hold another flat baking sheet over burger; flip over and carefully slide uncooked side back onto grill. Continue grilling, covered, 7 minutes or to desired doneness. Remove burger from grid with flat baking sheet.
- Meanwhile, slice loaf horizontally in half to form bun. Remove soft bread from inside top half of bun, leaving 1/2 to 1-inch-thick shell. Spread cut sides of bun with butter; toast cut sides on grill 1 minute. Place burger on bottom half of bun.
- Arrange lettuce, tomato, green onions and olives on top of burger; cover with top of bun. Cut into wedges. Serve Guacamole and sour cream with burger.
Makes 8 servings.
Note: If using an open grill, increase cooking time 3 minutes.
Recipe and photograph provided courtesy of the Beef Industry Council.