Thursday, May 31, 2012

Memorial Day Burger (California Burger)

Every year for Memorial Day my mama does an awesome breakfast of waffles, French toast, bacon, sausage, and strawberries (this year from the garden).  This year the weather was warm and sunny and we stayed for most of the day.  Sometimes for dinner, we will have a family barbecue, but this year with my boys still in school, I wanted/needed them in bed at a reasonable time and Stella was tired and not so happy.  We came home and I put on a movie for Stella and Preston (something to keep Stella content for a moment), Noah worked on his dribbling outside with Todd (he wasn't too happy either because he was feeling like his basketball skills might not be good enough for the NBA :)) and I made these big giant burgers with Monterey jack cheese, peppery watercress, and a chunky avocado relish.  Happiness!

Memorial Day Burger (California Burger)

Avocado Relish

2 ripe Hass avocados, halved, pitted, peeled, and coarsely chopped
1/2 small onion, finely diced
1 jalapeno chile, finely diced
Juice of 1 lime
1/4 cup finely chopped cilantro leaves
Kosher salt and freshly ground black pepper


1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 slices Monterey Jack cheese
4 hamburger buns, split; toasted, if desired
1 small bunch watercress
4 slices ripe tomatoes

To make the avocado relish, combine the avocados, onions, 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 ounces each).  Form each portion loosely into a 3/4-inch-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 on the grill.  In the last minute of cooking top each burger with a slice of Monterey Jack cheese and close the grill to allow the cheese to melt.

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

Recipe from Bobby Flay's Burgers, Fries, and Shakes  

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