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Kick'n Avocado & Swiss with Chive Mayo

This is the first cooking contest I've ever entered. I love to BBQ, trying different combinations, ajusting to taste. Trying to find what appeals to me and my family is what makes cooking fun. Both recipes I'm entering in the beef and alternative categories are family favorites. I hope you enjoy.


For burger:
- 2 lbs ground London Broil
- 1 ½ oz, Worcestershire sauce
- 1 Tbsp chopped garlic
- 1 tsp ground black pepper
- ½ tsp chile powder
- ½ tsp red pepper flake
- ¼ tsp onion salt
For mayo:
- 1 cup mayo 
- chives
For avocado spread:
- 2 whole ripe avocados
- juice of 1 lime
- cilantro
- 1 large Anaheim pepper
- 1 red bell pepper
- thin sliced baby swiss cheese
- sour dough loaf
- olive oil


- Pre-heat grill to medium - high. - Mix all ingredients for burger in a large stainless bowl, cover and set in refrigerator to let flavors meld. Over medium – high heat, grill peppers whole until blistered. - While peppers are grilling, chop enough chive to make ¼ cup. Mix chives with mayo and 4-5 grinds of black pepper and chill. - Once peppers have blistered, remove from heat and let cool just enough to handle. Peel, seed and chop peppers. - Peel, pit and coarsely chop avocados. Add lime juice to avocados and lightly mash so that they are still chunky but smooth. Mix in ¼ cup chopped cilantro and chopped peppers. - Divide ground London broil into 6 equal portions (about 1/3 pound). Pat burgers into ¾ to 1 inch thick patties. Oil grill with olive oil and cook burgers over medium – high heat approx. 6 minutes per side, or until juices run clear. - While burgers are cooking, slice sour dough loaf into ¾ inch thick slices and brush both sides lightly with olive oil. When burgers are almost ready to be removed (about 1 minute of cooking time left), top with one slice each of baby swiss cheese. - Remove burgers and let rest while toasting both sides of the sour dough slices until just golden. Assemble as follows: 1- Spread chive mayo on toasted sour dough heel. 2- Stack burger and swiss atop the heel and mayo. 3- Slap on about 2 Tbsp of pepper avocado spread. 4- Cap it all off with a slice of toasted sour dough.


Has some kick, but not overpowering.