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Big Beef Burger

How about a super hamburger for a change? This one is filled with cheese and chiles, grilled and placed in a toasted round loaf of sourdough bread, garnished, cut in wedges and served with guacamole and sour cream.

Type: Meat
Courses: Main Course, Sandwiches
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozLean ground beef
1 teaspoon 5mlGround cumin
1 teaspoon 5mlSalt
1   Chopped chiles - (4 oz) - drained
3 oz 85gMonterey Jack cheese - cut 6 slices
1   Round loaf sourdough bread
2 tablespoons 30mlButter - softened
1 cup 237mlShredded lettuce
1 cup 62g / 2.2ozTomato - coarsely chopped (small)
2   Green onions with tops - thinly sliced
2 tablespoons 30mlSliced ripe olives
1/2 cup 118mlSour cream
1   Ripe avocado - peeled, seeded, (large)
  And cut into pieces
1   Onion - quartered (small)
2 teaspoons 10mlFresh lime juice
1/4 teaspoon 1.3mlTabasco sauce
1/4 teaspoon 1.3mlSalt

Recipe Instructions

Prepare Guacamole and set aside. Place avocado, onion, lime juice, Tabasco and salt in a food processor fitted with the steel knife and process just until mixture is blended, not pureed. Cover and refrigerate until ready to serve. (Makes about 1 cup)

Combine ground beef with cumin and salt, mixing lightly but thoroughly. Line a 9-inch round baking pan with plastic or foil. Divide beef mixture into 2 equal portions.

Shape one portion into a large patty by pressing meat lightly but firmly into baking pan. Remove patty and place on a lightly greased flat baking sheet. Sprinkle chiles evenly over patty and arrange cheese over chiles.

Shape the remaining beef into a second 9-inch patty and place on top of the first one. Press edges together securely to seal.

Slide the burger onto a grid over medium-high coals; cover cooker and grill 7 minutes. Turn, cover cooker again and cook for 7 minutes on other side, or until done as you like. (To turn easily, slide a lightly greased flat baking sheet under burger. Hold another flat sheet over it, flip over carefully and slide uncooked side back onto grid.) Remove from grid with a baking sheet. If cooked on an open grill, increase cooking time about 3 minutes.

Meanwhile, slice the bread crosswise in half; remove bread from top of bun, leaving a shell 1/2- to 1-inch thick. Spread cut side with butter and toast on the grid for 1 minute.

Place the burger on the bottom half of the loaf, cover with lettuce, tomatoes, green onions and olives and the top of the loaf. Cut in wedges to serve. Accompany with Guacamole and sour cream.

This recipe yields 6 to 8 servings.

The San Francisco Chronicle, 11-06-1985


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6 (2 votes)

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