This burger is so irresistible you’ll forget there isn’t a bun.

INGREDIENTS

For the Burger:

  • 2 (6 oz.) Steak Craft Burgers
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Garlic (finely diced)
  • 2 tbsp. Cilantro (finely diced)
  • 2 tsp. Jalapeno Pepper (finely diced)
  • Salt and Pepper – to taste

For the Avcado Puree:

  • 1 Avocado (seed removed)
  • Juice of one Lime
  • ¼ c. Mayonnaise
  • 2 tbsp. Sesame Seeds (toasted)
  • Salt and Cracked Black Pepper (to taste)

For the Hamburger Stack:

  • 4 Slices Seasonal or Heirloom Tomato
  • 4 Leaves Bibb Lettuce
  • ¼ c. Red Onion (Thinly Shaved)
  • ¼ c. Cucumber (Thinly Shaved)
  • 2 tbsp. Extra Virgin Olive Oil
  • ½ Lemon (Zested and Juiced)
  • 2 tbsp. Black Olive (finely chopped)
  • Salt and Cracked Black Pepper (to taste)

 

INSTRUCTIONS

1. In a blender or food processor, puree the avocado and the lime juice. Add the mayonnaise and blend until fully incorporated. Stir in the sesame seeds and seasoning. In a small mixing bowl, add the red onion, cucumber, olive oil, lemon (both zest and juice) and chopped olives together and reserve for assembly.

2. To prepare the burger, cook on each side for 2 minutes each over high heat. Remove from the heat and apply the olive oil, seasoning, garlic, cilantro, and jalapeño pepper. Return to heat to cook the burger on both sides until it has reached an internal temperature of 165. To assemble the burger line the plate with the avocado puree, tomato, lettuce, onion mixture and then the burger. Add an additional layer of the tomato, lettuce, and onion mixture and top with more of the avocado puree.

 

Tip: When enhancing the flavor of a meat during cooking, it’s best to add the ingredients halfway through so the additional flavoring does not burn while protein finishes cooking.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Potato French Fries
  • Grilled Zucchini