RECIPES: Recipe Details

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Orange County Burgers with Almond-Basil Hummus

Just like the residents of Orange County this burger made with regional ingredients doesn't overwhelm with too much of any one flavor or spice, definitely laid back. It is cooling to the senses after a long day at the beach and speaks of the many cultures that cohabitate in the coastal communities of California.


Almond-Basil Hummus
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/2 cup orange juice
1/4 cup ground almond butter
1 3/4 teaspoon kosher salt
1 tablespoon cider vinegar
1 - 15.5 oz can chickpeas, drained
2 large sprigs fresh basil

2 ounces fresh ginger, chopped
2 ounces garlic cloves
2 tablespoons Colavita Extra Virgin Olive Oil
1 teaspoon ancho chile powder
2 teaspoons kosher salt
Fresh ground pepper
2 pounds ground sirloin

2 medium avocados, sliced
1 teaspoon lemon juice
1 mango, peeled and sliced
1/4 cup Colavita Extra Virgin Olive Oil, for brushing on the grill rack and buns
6 whole-wheat hamburger buns, split
1 cup mixed baby greens
1/2 teaspoon kosher salt


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

To make the Hummus, combine all of the ingredients in a food processor mixing until a smooth consistency. Store in a medium bowl in the refrigerator until time to serve the burgers.

To make the patties, place the ginger and garlic in the bowl of a food processor, pulsing until finely chopped.

Place the 2 tablespoons oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the ancho chile powder and stir well until everything is coated. Remove from the heat and set aside to cool for a few minutes. Transfer the spice mixture to a large bowl, stir in the salt and pepper. Add the beef and mix well. Divide the mixture into 6 equal portions to form 6 patties, handling the meat as little as possible. Transfer the patties to a flat dish, cover and refrigerate.

Slice the avocados into a small glass bowl, sprinkle with the lemon juice and toss gently with fingers. Set aside covered in the refrigerator. Slice the mangos into a small dish, cover and refrigerate.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.

Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.

To assemble the burgers, spread 2 tablespoons hummus to cover the browned side of each bun half, place a small handful of the greens on the bottom bun to just cover the hummus. Add the patties to the bottom bun, sliced avocados, sliced mango, sprinkle with kosher salt. Add the top buns and serve. Use the leftover hummus as a dip for your favorite fresh vegetables or chips.

Makes 6 burgers


If almond butter is not available, make your own by using a food processor and 1 1/2 teaspoons of olive oil for each cup of roasted almonds. Grind until smooth.