Serve this giant, south-of-the-border-stylegrilled burger in wedges with guacamole and sour cream.
Recipe: Grande Beef Burger
Guacamole: 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 salt 1/4 teaspoon granulated sugar
Grande Beef Burger: 2 pounds ground beef (80% lean) 1 teaspoon ground cumin 1 teaspoon salt 1 (4-ounce) can diced green chilies, 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 infood processor bowl fitted with steel knife or in blender container.Process until mixture is blended. Cover; refrigerate until readyto serve.
For Grande Beef Burger: Combine groundbeef, cumin and salt, mixing lightly but thoroughly. Line 9-inchround pan with plastic wrap or aluminum foil. Divide beef mixtureinto 2 equal portions; shape 1 portion into large patty by pressingmeat lightly but firmly into pan. Remove patty; place on lightlygreased flat baking sheet. Sprinkle chilies evenly over patty;arrange cheese over chiles.
Shape remaining beef mixture into largepatty; place on first patty. Press edges together securely toseal.
Place burger on grill over medium-hotcoals. Cover cooker; grill 7 minutes. To turn, slide lightlygreased flat baking sheet under burger. Hold another flat bakingsheet over burger; flip over and carefully slide uncooked sideback onto grill. Continue grilling, covered, 7 minutes or todesired doneness. Remove burger from grid with flat baking sheet.
Meanwhile, slice loaf horizontally inhalf 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 withbutter; toast cut sides on grill 1 minute. Place burger on bottomhalf of bun.
Arrange lettuce, tomato, green onionsand olives on top of burger; cover with top of bun. Cut intowedges. Serve Guacamole and sour cream with burger.
Makes 8 servings.
Note: If using an open grill, increasecooking time 3 minutes.
Recipe and photograph provided courtesyof the Beef Industry Council.
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