California Avocado Recipe Cards

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GRILLED AVOCADO BLT BURGER

Recipe Provided By Sutter Home® Build a Better Burger 2004 Grand Prize, Clint Stephenson, Friendswood, Texas

1
Preparation: 1 hrs 30 min
Cook Time: 0 min
Total Time: 1 hrs 30 min
Serves: 6

Ingredients

  • 0.000

    Caramalized Chipotle Onions

  • 1.0001 large sweet onion, halved and thinly sliced
  • 1.0001 Tbsp. TABASCO® Chipotle Pepper Sauce
  • 1.0001 Tbsp. beef broth
  • 1.0001 Tbsp. balsamic vinegar
  • 1.0001 Tbsp. oil
  • 1.0001 Tbsp. minced fresh garlic
  • 1.0001 Tbsp. dark brown sugar
  • 0.000

    Point Reyes Blue Cheese Spread

  • 6.5006 ½ oz. light garlic-and-herbs spreadable cheese
  • 4.0004 oz. Point Reyes blue cheese or other favorite blue cheese, crumbled
  • 0.000

    Patties

  • 1.0001 lb. ground chuck
  • 1.0001 lb. ground sirloin
  • 0.300¼ cup minced sweet onion
  • 0.250¼ cup Zinfandel
  • 3.0003 Tbsp. minced fresh oregano, thyme, and basil (any combination)
  • 1.0001 Tbsp. TABASCO Chipotle Pepper Sauce
  • 1.5001 ½ tsp. spicy seasoned salt
  • 0.000
  • 0.000 Vegetable oil, for brushing on the grill rack
  • 12.00012 Fresh California Avocado Slices
  • 0.000 Balsamic vinegar, for brushing on the avocado slices
  • 0.000 Spicy seasoned salt, for sprinkling on the avocado slices
  • 12.00012 pre-cooked bacon slices
  • 6.0006 soft Kaiser rolls, split
  • 6.0006 romaine lettuce leaves
  • 6.0006 large tomato slices (1/4-inch thick)

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the caramelized onions:

  1. Combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack.
  2. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated.
  3. Remove pan and set aside.

To make the spead, combine the cheeses in a fire-proof saucepan, cover, and set aside.

To make the patties:

  1. Combine the chuck, sirloin, onion, Zindandel, herbs, pepper sauce, and seasoned salt in a large bowl.
  2. Handling the meat as little possible to avoid compacting it, mix well.
  3. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  4. When the grill is ready, brush the grill rack with vegetable oil.
  5. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
  6. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixutre just until it reaches a very soft, spreading consistency.
  7. Remove the the saucepan from the grill and set aside.
  8. During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with a seasoned salt.
  9. Arrance on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as neccessary.
  10. During the final 30 seconds, add the bacon slices to the pan.
  11. When the avocados are nicely grilled and the bacon is crisp, remove from the grill.
  12. When the patties are cooked, remove from the grill, stacking to keep warm.
  13. Place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers:

  1. Spread a generous amount of the cheese mixture over the cut sides of the rolls.
  2. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices.
  3. Add the roll tops and serve.
© 2012 California Avocado Commission