Hamburgers Of Their Dreams

Recipe Ingredients

4		Bacon - (to 6)
6		White or brown mushrooms - (to 8) - cut 1/4"-thk slices (medium)
2		Yellow or red onions - cut 1/2" slices (large)
1 1/2 tablespoons	22ml	Olive oil
1 1/2 lbs	681g / 24oz	Ground beef chuck
1/2 teaspoon	2.5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Vegetable oil - for brushing
4		Assorted thin cheese slices - (to 6)
8		French or Italian bread - toasted if desired
		= (or 4 split rolls)
1		Avocado - peeled, pitted, (large)
		And cut into 1/4" slices
1 1/2 cups	93g / 3.3oz	Tomato salsa
3 oz	85g	Lettuce leaves or baby greens
		Ketchup - as needed
		Mustard - as needed

Recipe Instructions

Place the bacon in a large saute pan, put the pan over medium heat and cook, turning often, until browned, for 8 to 10 minutes. Transfer the bacon to paper towels to drain.

Pour off all but 1 tablespoon of the fat from the pan. Raise the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until tender, for 5 to 6 minutes.

Lightly brush both sides of the onion slices with the olive oil. Grill directly over medium heat, turning once, until tender, for 12 to 14 minutes total.

In a medium bowl, mix the meat with the salt and pepper. Form into 4 patties, each about 3/4-inch thick. The burgers should be lightly shaped, as working them too hard will create an unappealing texture.

Lightly brush the cooking grate with vegetable oil. Grill the burgers directly over medium heat, turning once, until no longer pink. Resist the urge to press down on the burgers during grilling or you will force out the juices.

To make cheeseburgers, 3 to 4 minutes before the meat is done, place the cheese on top and allow it to melt. Serve warm on the bread with the bacon, mushrooms, onions, avocado, tomato salsa, lettuce, ketchup and mustard.

This recipe yields 4 servings.

© Chronicle Books, 1999

Source:
Weber's Art of the Grill by Jamie Purviance

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