posted by RisaG 10/22/98
* Exported from MasterCook *
Garlic and Guac Burgers
Recipe By : Born To Grill Cookbook by The Jamisons
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium heads garlic
Vegetable oil
2/3 cup mayonnaise
2 1/4 pounds freshly ground chuck
1 Tablespoon Worcestershire Sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chile rub -- optional
1 perfectly ripe Haas avocado
1 tablespoon minced onion
1/2 fresh jalapeno or serrano chile -- minced
1/4 teaspoon salt
Juice of 1/4 lime
watercress -- or lettuce
6 hamburger buns -- preferable bakery-made
Up to a day before you plan to grill the burgers, roast the garlic. Preheat the oven to 350 degrees. Cut a small slice off the top of each head, just far enough down to expose the tops of the cloves, and rub the heads with oil. Shape a foil pouch around the garlic, leaving the top of it open. Bake the garlic until soft, about 30-40 minutes (the garlic can be prepared to this point, cooled, wrapped in plastic, and refrigerated).
Separate the garlic into individual cloves. Squeeze the garlic from the skins (easy now that the garlic is cooked). Mash the garlic with the side of a large knife blade, and add one-half of it to the mayonnaise in a small bowl. Refrigerate the mayonnaise.
Fire up the grill for a two-level fire capable of cooking it first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test.)
Place the rest of the garlic in a large bowl and mix it with the ground chuck, Worcestershire sauce, salt, and pepper until just combined. Gently form the mixture into six patties about 1/2 to 3/4 inch thick. The patties should hold together firmly, but don't compact them or handle them any longer than necessary. Coat the patties equally with the dry rub if you are using it.
Prepare the guacamole just before grilling. In a small bowl, mash the avocado roughly, leaving some small chunks. Add the remaining ingredients and stir gently to combine.
Grill the burgers uncovered over high heat for 1 minute per side. Move the burgers to medium heat and cook for 4-5 minutes per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. If grilling covered, sear both sides of the meat on high heat uncovered for 1 minute; finish the cooking with the cover on over medium heat for 7-9 minutes, turning the burgers once midway. Toast the buns at the edge of the grill if you wish.
Slather mayonnaise on one side of a bun, and top with watercress or lettuce, a burger and a big dollop of guacamole. Repeat with remaining burgers and ingredients and serve hot.
Serves 8.
Served with macaroni salad and cole slaw, cold sodas and grilled asparagus.
- - - - - - - - - - - - - - - - - -