Jun 17, 2013

Bacon & Avocado Burger

Bacon & Avocado Burger

The burger bandwagon rolls on and on. Been wanting to do a new burger—seasoning, sauce and all the other fun stuff—for some time now. So as soon as the sun broke out, we fired up the pit. I needed that kind of energy today.

This sure is a burger with a powerful personality. Instead of my usual way, seasoning the ground beef, I decided to make a rub and season only the outside. Score! The rub sure has a kick to it but in the end is balanced out nicely by the creamy and nutty avocado.

The idea for this sauce came from Dawn, who left a comment in my comeback burger about her mom always making this sauce and, wow, her mom was right. We loved it.

And finally, the bacon is there because bacon.

 

Ingredients:

 

Hamburgers:

14oz/400gr ground beef
4 sesame burger buns
8 bacon rashers
1 avocado
iceberg lettuce

 

Hamburger Seasoning:

1 1/2 tsp kosher salt
1 tsp mixed peppercorns
1 1/2 tsp sweet paprika powder
1 tsp brown sugar
1/4 tsp garlic powder
1/2 heaping tsp onion powder
1/4 tsp dried chili flakes

 

Burger Sauce:

1/4 cup ketchup
1 tsp yellow mustard
1 tbsp sweet pickle relish
1/4 tsp hamburger seasoning
(optional: finely minced onion)

 

Directions:

For starters, I got to use this breath-taking olive wood mortar & pestle I got from Fonq. Pity me.
Bacon & Avocado Burger

I used a 4-peppercorn mix and combined it with the salt.
Bacon & Avocado Burger

Add the chilli flakes to it. You can also replace it with ground cayenne.
Bacon & Avocado Burger

Start smashing those things!
Bacon & Avocado Burger

I gave them a medium-fine grind.
Bacon & Avocado Burger

Add the remaining spices listed under hamburger seasoning and mix it.
Bacon & Avocado Burger

Regular burger buns. Nothing fancy here. Slice them open.
Bacon & Avocado Burger

For the sauce you combine the (only Heinz, baby!) ketchup with the mustard, sweet pickle relish, and 1/4 tsp hamburger seasoning.
Bacon & Avocado Burger

 
Adding finely minced onions tasted wonderful, but the first try-out for this burger I didn’t feel the raw onion worked very well with the avocado, so I left it out.
 

Divide the ground beef in 4 equal portions.
Bacon & Avocado Burger

I used the same tortilla press technique that I used in my comeback burger to flatten the meatballs.
Bacon & Avocado Burger

Season them to taste on both sides.
Bacon & Avocado Burger

 
We kept the Big Green Egg stable at 200C° (400F°) and I used the half-moon griddle. Love that darn thing. You can use a regular grill pan on your stove top as well, but I love the characteristic BGE smokiness on my burger.
 

Cook the bacon until crunchy but still slightly chewy. Transfer it to a plate.
Bacon & Avocado Burger

Even if you don’t like avocado, give it a try, it works for this recipe. Adds flavour and creaminess.
Bacon & Avocado Burger

Cut the avocado in half, remove the pit and slice it in its skin. Use a spoon to scoop out the flesh.
Bacon & Avocado Burger

Cook the burgers on the griddle for roughly 2 minutes on each side and grill the buns face down.
Bacon & Avocado Burger

 
That’s it. Put some lettuce on top of the buns, add the burgers, a dollop sauce and finish it with the bacon and avocado.
 

Paired with a glass of cold beer, this burger is the epitome of yummy!
Bacon & Avocado Burger

Bacon & Avocado Burger
Ingredients
    Hamburgers:

    14oz/400gr ground beef
    4 sesame burger buns
    8 bacon rashers
    1 avocado
    iceberg lettuce

    Hamburger Seasoning:

    1 1/2 tsp kosher salt
    1 tsp mixed peppercorns
    1 1/2 tsp sweet paprika powder
    1 tsp brown sugar
    1/4 tsp garlic powder
    1/2 heaping tsp onion powder
    1/4 tsp dried chili flakes

    Burger Sauce:

    1/4 cup ketchup
    1 tsp yellow mustard
    1 tbsp sweet pickle relish
    1/4 tsp hamburger seasoning
    (optional: finely minced onion)

Directions
    Combine the peppercorns, chill flakes and salt in a mortar or use a spice mill. Give them a medium-fine grind and add the remaining spices listed under season to it.

    Combine all ingredients listed under Burger Sauce and stir well.

    Divide the ground beef in 4 portions, use a tortilla or hamburger press to make burgers and season them to taste on both sides. We kept the Big Green Egg stable at 200C° (400F°) and I used the half-moon griddle. Cook the bacon until crunchy but still slightly chewy. Transfer it to a plate. Cook the burgers on the griddle for roughly 2 minutes on each side and grill the buns face down. Slice the avocado.
    Put some lettuce on the buns, add the burgers, a dollop sauce and finish it with the bacon and avocado.

Meal type: BBQ, Burgers
Servings: 4
Copyright: © kayotickitchen.com
May 29, 2012

Lemongrass Ginger Marinade

With the hot weather we’ve had here (up until today), I tried to come up with a new marinade for our steak skewers. One that is loosely based on the well-known Vietnamese lemongrass marinade that I love so much. The authentic recipe is very basic and straightforward, not to mention high on garlic. I wanted to tone the garlic down and put a little spring into it, and some heat….