There’s something about Hamburgers that scream summer, to me. This might be because it’s our summer family tradition to head up to our small farm and cook Burgers over an open flame, with a grill balanced precariously between two rocks. The open breeze, the sun, the smoke…it’s all part of the experience! Now, I don’t do the ‘bun thing’ anymore, but I also don’t like breaking tradition, so here’s what my Burger looks like!
Our cooking style may be rustic, but our toppings are haute cuisine! Guacamole, Brie Cheese, Roasted Red Peppers, Dijon Mustard…
- 3 lbs Ground Beef
- 2 Eggs
- 3 tsp Sea Salt
- 1 tsp Black Pepper
- 1 Tbsp Garlic Powder
- 1 Ripe Avocado
- 1/4 tsp Sea Salt
- 1/2 tsp Garlic Powder
- 1/2 Medium Lime, Juiced
- Finely chopped, fresh Cilantro
Toppings and Bottomings
- 1 Portobello Mushroom Per Person
- 2 Grilled Red Peppers
- 2 Slices Brie Cheese Per Person
- Dijon Mustard
In a bowl, combine all the Burger Patty ingredients, and mix together. Form into Patties by hand, or you can use the technique of lining a suitably sized lid with saran wrap, and forming the Patties uniformly with that as a mould. Stack the formed Burgers, separating each layer with a piece of wax paper. Refrigerate what you know you’ll be using and freeze the rest.
Cut your Avocado in half, and discard the pit. Peel and mash with the back of a fork. Add the seasonings and Cilantro and mix them in. Don’t over-mash; it’s nice when there are still some chunks left.
Our cooking area at the farm is a little awkward, so I always pre-grill the vegetables at home, and then transport them in an already cooked state. Grill the Mushrooms and Red Peppers for 3 to 4 minutes per side, and then set aside while you cook the Burgers.
Grill the Burgers until they are done to your liking and reduced in size. When they are nearly done cooking, and are on their final side, lay the Brie Cheese slices on top to melt, and toss the Portobello Mushrooms back on the grill to reheat.
Plate the Mushrooms, and top with the cooked Burger Patties. Lay across a couple of Red Pepper Slices, spread on some Dijon Mustard, and plop on a dollop of Guacamole! It’s a little messy, but grab your knife and fork and dig in. If you are hanging out with bun-eating people, I’ve been told that these toppings are also delicious when eaten in the more ‘traditional’ manner…but seriously, skip the bun, you won’t miss it.