Juicy Burgers with Gruyere

Juicy Burgers with GruyereA fun twist on a classic, these juicy burgers have fresh flavors and diet are versatile for those with allergies.


  • 1 1⁄4 pounds ground beef
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 ounces Gruyere cheese, grated
  • (sharp Cheddar is also good)
  • 1 avocado
  • 1 head butter lettuce, leaves separated
  • 1⁄2 cup Quick-Pickled Onions


Place the chicken, bacon, eggs, avocados, fennel, cheese, tomatoes, and blossoms (if using) in their own bowls. Place the bowls in the center of your dining table.

In a large salad bowl, lightly dress the salad greens. Pour the remaining dressing into a small pitcher and place it on your now-crowded table.

Set out 4 dinner plates or shallow bowls. Let everyone dig into the ingredients, creating a salad to their liking.

Pass the dressing for an extra drizzle to top the goodies.

Crack some black pepper over your salad and sprinkle with salt.

Juicy Burgers with Gruyere

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  • 11 ⁄4 pounds ground beef
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 ounces Gruyere cheese grated
  • sharp Cheddar is also good
  • 1 avocado
  • 1 head butter lettuce leaves separated
  • 1 ⁄2 cup Quick-Pickled Onions


  • Let the meat come to room temperature for 30 minutes before forming the burger patties.
  • The key to a tender burger is to very lightly handle your ground beef. Sprinkle the beef with salt and black pepper & gently form four 1”-thick patties.
  • Grill the patties over high heat for 3 to 4 minutes on the first side. Flip and top with the grated cheese. Cook for 3 to 4 minutes on the second side for medium-rare burgers.
  • Let the burgers rest for 5 minutes before serving.
  • Pit, peel, and thinly slice your avocado. At serving time, nestle each patty into a large leaf of butter lettuce. Top with avocado slices, pickled onions, and plenty of ground black pepper.

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