RECIPES: Recipe Details
avocado and tomato drenched burger
This burger is inspired by a favorite rice recipe of mine that use tomatoes, mushrooms, and avocado with almonds for crunch.
1/2 medium onion, finely diced
2 Tb olive oil
1 clove finely chopped garlic
3 roma tomatoes, peeled and diced
1 cup chopped mushrooms
1/4 ts majoram
1 ripe avocado, diced
1 Tb lemon juice
1/4 cup sliced almonds red wine or water, as needed
1 to 1 1/2lb of ground sirlon
salt and pepper
8 slices of french bread butter
Saute onions in olive oil until they start to brown. Add garlic, continue cooking just til garlic becomes fragrant, do not over cook. Add tomatoes and mushrooms, continue cooking until tomatoes begin to soften. Salt and pepper. Stir in majarom. Add wine or water as needed to keep mixture from getting too thick. Set this mixture aside to cool slightly. Meanwhile, sprinkle lemon juice over avocado and toss. Shape burger into four patties. Season with salt and pepper. Grill to desired doneness. Butter french bread on both sides and sprinkle with garlic and salt. Grill to toast slightly on both sides. Stir avocado and almonds into tomato sauce. Divide sauce on french bread slices. Place burger on one slice and top with another. Makes four servings.
I like by burgers thin and juicy, so I shape them thin knowing they will draw up some and cook them quick on hot grill to seal in juices turning only once.