1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
8 bread-and-butter pickle chips
How to Make It
Combine first 4 ingredients in a small bowl.
Divide beef into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty; sprinkle patties evenly with salt and pepper. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side. Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are desired degree of doneness.
Place 1 lettuce leaf on bottom half of each hamburger bun; top with 1 patty, 1 onion slice, 2 tomato slices, about 2 avocado slices, 2 pickle chips, about 1 1/2 tablespoons sauce, and top half of bun.
Always a hit with the family. I grill the patties on our Traeger. Tonight I used Dubliner cheddar melted onto the meat. I also substituted dill pickle relish (either is great). Definitely on the regular rotation.
We've made this probably a dozen times now - the sauce is the real money on this otherwise-simple classic burger. We've used avocado, guacamole, or neither, and the burger continues to be great. Pretty sure that the sauce would be great on a turkey burger, gardenburger, or really anything else you could put between two pieces of bread. :)
I thought that this burger was very tasty and easy to prepare. The sauce is delicious and I even tried it with a hot dog and it was delicious as well. I think that his will be one of our everyday burger favorites in the future.
Five stars for the sauce. Subbed dill relish for sweet, Jarlsberg for Swiss, grilled Miami onion rolls rather than buns. Simple yet very good burgers. Served with CL's new potato salad. Nice-and-easy March Madness supper.
WOW!! A GREAT BURGER!! The only thing I did not have on had was an avocado when I made this burger (the day the magazine came!). The sauce combo along with the other fixin's made this burger a keeper in our family!
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