the burger nobody wanted
1) 1 1/2 tablespoons chopped fresh
2) 1 cup + 2 tablespoons sour cream
3) 1/2 cup mayonnaise
4) 1 1/2 lemons
5) 3 garlic cloves
6) 1 1/2 tablespoons + 1 pinch adobo/sazon seasoning mix ( If you
cant find this premixed .
Mix equal parts of sazon and
adobo together. Seasoning
can be found in the goya
section of your supermarket)
7) 1/2cup grated parmesan/romano/asiago
mix ( if you cant get this
mix, romano is fine or use
equal parts of each cheese
8) 1/2cup sun dried tomatoes packed
9) 2 haas avocados
10) 2 pounds ground beef chuck
11) 3 teaspoons smoked ground paprika
12) 1 tablespoon hotsauce (use your
13) 2 tablespoons minced vandalia onion
14) 12 strips bacon
15) 6 chabata buns
16) 2 1/2 cups iceberg letture shredded
**oil for grill
Sun dried tomato / cilantro dressing:
1 1/2 tablespoons fresh cilantro
1 cup sour cream
1/2 cup mayonnaise
1 juice from 1 whole lemon
3 garlic cloves
1/2 cup parmesan/roman/asiago grated
mix (If your store doesnt carry
this mix, romano is fine or use
equal parts of the 3 cheeses
1/4 cup sun dried tomatoes
Combine all ingredients in a food processor untill smooth. Refrigerate until you are ready to use.
2 haas avocados
2 tablespoons sour cream
1/2 of a lemon
1 pinch of adobo/sazon seasoning
Remove skin and seed from avocado. Cover avocado with juice from lemon and mash to a chunky consistency. Mix sour cream and adobo/sazon seasoning together. Then gently fold into avocado being careful not to break up the avocado chucks. Refrigerate till u are ready to use.
2 pounds ground beef chuck
1 tablespoon hot sauce (use your
1/4 cup sundried tomatoes
1 1/2 tablespoons sazon/adobo
2 tablespoons vandalia onion
2 teaspoons ground smoked papricka
Cut sun dried tomatoes into about 1/4 inch chunks. Mix all ingredients together, being careful not to compress the mixture. Divide into 6 equal portions and form burgers.
Brush grill rack with oil.
Place patties on grill and cook 3-4 minutes. Then turn and cook until done.
assemble the burgers:
Place generous amounts of sundried tomato/cilantro dressing on topside of rolls. On each bottom place a generous amount of the avocado mash, the patty and shredded iceberg lettuce. Add roll tops and serve.
Makes 6 burgers
larger sharp knife