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Category: Burgers
Prep Time: Cook Time: Total Time:
1 1/2 lbs ground beef sirloin or chuck (10% fat; see notes)
About 1/2 tsp salt
About 1/4 tsp pepper
8 slices cheddar cheese
1 red onion, peeled and cut into 1/2 inch thick slices
4 Kaiser, onion, or crusty round rolls, split
Sweet-and-Spicy Sauce
3/4 cup ketchup
1/2 cup orange juice
1/4 cup Worcestershire and raisins
1 tbsp minced fresh ginger and minced garlic
2 tbsp lime juice
1/2 tsp cayenne
1 1/2 cups shredded iceberg lettuce (4 oz.)
1 firm-ripe tomato (about 8 oz.), cored and thinly sliced
Guacamole
1 ripe avocado , pitted and peel.
2 tbsp chopped fresh cilantro
1 tbsp lime juice
2 to 3 tsp minced fresh jalapeño chile
1 clove garlic, peeled and minced
Salt, to taste
In a bowl, gently mix ground beef, salt, and pepper. Divide meat mixture into eight equal portions and shape each into a 4 inch round. Top each of four rounds with 2 slices of cheese. Lay another patty on top of each and press edges together to seal.
Lay burgers and onion slices on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and done to your liking (cut to test), about 7 minutes total for medium-rare. Cook onions, also turning once, until browned on both sides, 7 to 8 minutes total. Remove from grill.
Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute. Spread Sweet-and-Spicy Sauce on bun bottoms. Add lettuce, tomato, burger, onion, and Guacamole. Set bun tops in place. Serve with remaining Guacamole, sauce, and salt and pepper to add to taste. Serves 4
Sweet-and-Spicy Sauce: In a 1 1/2- to 2-quart pan, combine the sauce ingredients and bring to a simmer over medium heat, then reduce heat so mixture barely simmers and cook, uncovered, stirring often, until sauce is thick and reduced to 1 cup, 25 to 30 minutes. Whirl mixture in a blender until smooth. Serve warm or cool. Chill airtight up to 2 weeks. Makes about 1 cup
Guacamole: In a bowl, coarsely mash the avocado with a potato masher. Stir in remaining ingredients.
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GOLD NUGGET BURGER
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Category: Burgers
Prep Time: Cook Time: Total Time:
1 1/2 lbs ground beef sirloin or chuck (10% fat; see notes)
About 1/2 tsp salt
About 1/4 tsp pepper
8 slices cheddar cheese
1 red onion, peeled and cut into 1/2 inch thick slices
4 Kaiser, onion, or crusty round rolls, split
Sweet-and-Spicy Sauce
3/4 cup ketchup
1/2 cup orange juice
1/4 cup Worcestershire and raisins
1 tbsp minced fresh ginger and minced garlic
2 tbsp lime juice
1/2 tsp cayenne
1 1/2 cups shredded iceberg lettuce (4 oz.)
1 firm-ripe tomato (about 8 oz.), cored and thinly sliced
Guacamole
1 ripe avocado , pitted and peel.
2 tbsp chopped fresh cilantro
1 tbsp lime juice
2 to 3 tsp minced fresh jalapeño chile
1 clove garlic, peeled and minced
Salt, to taste
In a bowl, gently mix ground beef, salt, and pepper. Divide meat mixture into eight equal portions and shape each into a 4 inch round. Top each of four rounds with 2 slices of cheese. Lay another patty on top of each and press edges together to seal.
Lay burgers and onion slices on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and done to your liking (cut to test), about 7 minutes total for medium-rare. Cook onions, also turning once, until browned on both sides, 7 to 8 minutes total. Remove from grill.
Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute. Spread Sweet-and-Spicy Sauce on bun bottoms. Add lettuce, tomato, burger, onion, and Guacamole. Set bun tops in place. Serve with remaining Guacamole, sauce, and salt and pepper to add to taste. Serves 4
Sweet-and-Spicy Sauce: In a 1 1/2- to 2-quart pan, combine the sauce ingredients and bring to a simmer over medium heat, then reduce heat so mixture barely simmers and cook, uncovered, stirring often, until sauce is thick and reduced to 1 cup, 25 to 30 minutes. Whirl mixture in a blender until smooth. Serve warm or cool. Chill airtight up to 2 weeks. Makes about 1 cup
Guacamole: In a bowl, coarsely mash the avocado with a potato masher. Stir in remaining ingredients.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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