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Santa Barbara Guacamole Cheeseburger

Living on the central coat of California, with all of it's abundant fresh vegetables, and with it's deep, cultural historic roots combining these with the classic American cheeseburger makes the perfect fit for a delicious tasting burger.

GeoCooks Santa Barbara Guacamole Cheeseburger
  • 3/4 pound 90/10 Ground Sirloin
  • 3/4 pound 90/10 Ground Chuck
  • 1/2 pound Pork Longanzia, Casing removed
  • 1/2 cup red onion, Chopped
  • 1 Small corn tortilla, Finely Chopped or pulsed in a food processor
  • 1/2 teaspoon kosher or sea salt, Divided
  • 1/2 teaspoon ground black pepper, Divided
  • 1/2 teaspoon ground cumin
  • 1 tablespoon Medium Salsa Verde
  • 1/4 cup extra sharp cheddar cheese, Shredded
  • 4 ripe avocados
  • 2 roma tomatoes, Seeded and coarsley chopped
  • 5 green onions, Bottom 4". chopped
  • 1/4 cup cilantro, Chopped
  • 2 teaspoons jalapeo pepper, Seeded and chopped
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 6 Brioche buns
  • 6 slices of beefsteak tomato
  • 3 tablespoons dijon mustard, Divided
  • 12 slices extra sharp cheddar cheese
  • 3 Large Anaheim Chilies, Grilled, skinned, seeded and cut unto 6 pieces

For the Peppers

Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.

For the Burgers

Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix. Separate into 6 patties and let them rest.

For the Guacamole

In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky. Add the onions, tomatoes, cilantro, jalapeos, salt, pepper, cayenne pepper, and cumin. Mix well. Add the lime juice and blend thoroughly. Cover and set aside.

Grilling the Burgers

Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Lower heat to medium-high. Cook for 3 to 4 minutes. Don't move them until they are ready to turn. Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary. Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.

Assembling the Burgers

Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns. Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato. Place the burger on top. Divide the sliced chilies between the burgers. Divide the mustard between the top halves of the buns and cover the burger. Serve.

6 30 minutes 15 minutes

Santa Barbara Guacamole Cheeseburger

Santa Barbara Guacamole Cheeseburger

Living on the central coat of California, with all of it's abundant fresh vegetables, and with it's deep, cultural historic roots combining these with the classic American cheeseburger makes the perfect fit for a delicious tasting burger.

Preparation

Prep Time

30 minutes

Cook Time

15 minutes

Serves

Calories

11556

Equipment

Ingredients

  • 3/4 pound 90/10 Ground Sirloin
  • 3/4 pound 90/10 Ground Chuck
  • 1/2 pound Pork Longanzia, Casing removed
  • 1/2 cup red onion, Chopped
  • 1 Small corn tortilla, Finely Chopped or pulsed in a food processor
  • 1/2 teaspoon kosher or sea salt, Divided
  • 1/2 teaspoon ground black pepper, Divided
  • 1/2 teaspoon ground cumin
  • 1 tablespoon Medium Salsa Verde
  • 1/4 cup extra sharp cheddar cheese, Shredded
  • 4 ripe avocados
  • 2 roma tomatoes, Seeded and coarsley chopped
  • 5 green onions, Bottom 4". chopped
  • 1/4 cup cilantro, Chopped
  • 2 teaspoons jalapeo pepper, Seeded and chopped
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 6 Brioche buns
  • 6 slices of beefsteak tomato
  • 3 tablespoons dijon mustard, Divided
  • 12 slices extra sharp cheddar cheese
  • 3 Large Anaheim Chilies, Grilled, skinned, seeded and cut unto 6 pieces
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For the Peppers

Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.

For the Burgers

Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix. Separate into 6 patties and let them rest.

For the Guacamole

In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky. Add the onions, tomatoes, cilantro, jalapeos, salt, pepper, cayenne pepper, and cumin. Mix well. Add the lime juice and blend thoroughly. Cover and set aside.

Grilling the Burgers

Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Lower heat to medium-high. Cook for 3 to 4 minutes. Don't move them until they are ready to turn. Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary. Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.

Assembling the Burgers

Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns. Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato. Place the burger on top. Divide the sliced chilies between the burgers. Divide the mustard between the top halves of the buns and cover the burger. Serve.

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