Big Beef Burger

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Salt
1		Chopped chiles - (4 oz) - drained
3 oz	85g	Monterey Jack cheese - cut 6 slices
1		Round loaf sourdough bread
2 tablespoons	30ml	Butter - softened
1 cup	237ml	Shredded lettuce
1 cup	62g / 2.2oz	Tomato - coarsely chopped (small)
2		Green onions with tops - thinly sliced
2 tablespoons	30ml	Sliced ripe olives
1/2 cup	118ml	Sour cream
		Guacamole
1		Ripe avocado - peeled, seeded, (large)
		And cut into pieces
1		Onion - quartered (small)
2 teaspoons	10ml	Fresh lime juice
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 teaspoon	1.3ml	Salt

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.

Source:
The San Francisco Chronicle, 11-06-1985

Rating

Average rating:

6 (2 votes)

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