BLUE CHEESE GARDEN BURGERS

Ingredients

FOR THE TOPPING/SAUCE:
1 CUP LOW FAT SOUR CREAM
1 CUP CRUMBLED BLUE CHEESE
1 CHOPPED CALIFORNIA AVACADO
1 CHOPPED MEDIUM SIZED TOMATO
1/2 A CHOPPED MEDIUM SIZED CUCUMBER
4 CHOPPED GREEN ONIONS 
PATTIES: 1 1/2 LBS 80% LEAN GROUND BEEF
1 BEATEN EGG
1/3 CUP ITALIAN BREAD CRUMBS
2 TEASPOONS MINCED GARLIC
2 TABLESPOONS WORCESTERSHIRE SAUCE
1 TEASPOON SALT
1 TEASPOON FRESHLY GROUND PEPPER
EXTRA VIRGIN OLIVE OIL TO BRUSH ON THE GRILL
3 TABLESPOONS BUTTER TO SPREAD ON ROLLS
6 KAISER ROLLS, SPLIT IN HALVES
6 LEAVES OF LETTUCE

Instructions

FIRST, PREPARE A MED-HOT FIRE IN YOUR CHARCOL GRILL, OR PREHEAT YOUR GAS GRILL TO MED/HIGH. NEXT, PREPARE THE TOPPING/SAUCE BY COMBINING THE SOUR CREAM,BLUE CHEESE, AVACADO, TOMATO , CUCUMBER, AND GREEN ONION IN A MEDIUM SIZED BOWL. MIX LIGHTLY(SO AS NOT TO MAKE MUSH OUT OF AVACADOS), AND REFRIGERATE UNTILL BURGERS ARE DONE. NOW TO PREPARE THE BURGERS…MIX THE GROUND BEEF ALONG WITH THE EGG,BREAD CRUMBS, GARLIC, WORCESTERSHIRE, AND SALT AND PEPPER. AFTER MIXING WELL, SHAPE INTO 6 PATTIES. BRUSH THE GRILL RACK WITH OIL, AND PLACE PATTIES ON IT. COOK 5 TO 6 MINUTES ON EACH SIDE FOR A MED-WELL TO WELL DONE BURGER.(LESS TIME IF RARER WANTED) WHILE THESE ARE COOKING, SPREAD BUTTER ON BOTH HALVES OF THE ROLLS AND PLACE THEM ON THE GRILL THE LAST 1 TO 2 MINUTES LEFT OF COOKING TIME TO TOAST LIGHTLY. TO COMPLETE THE BURGERS, PLACE ONE PATTY ON EACH BOTTOM ROLL AND TOP WITH ONE LEAF OF LETTUCE, ABOUT 1/3 CUP OF THE SOUR CREAM TOPPING(MORE OR LESS TO YOUR OWN LIKING) AND THEN THE TOP OF ROLL. SERVE AND ENJOY! MAKES 6 BURGERS