A fun twist on a classic, these juicy burgers have fresh flavors and diet are versatile for those with allergies.
Ingredients
- 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
Directions:
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
Ingredients
- 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
Instructions
- 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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