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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Bobby Flay Ingredients:
2 ripe hass avocadoes, halved, pitted, peeled, and coarsely chopped |
1/2 small onion, finely diced |
1 jalapeno pepper, finely diced |
1 lime, juice of |
1/4 cup finely chopped fresh cilantro leaves |
kosher salt |
fresh ground black pepper |
1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey |
kosher salt |
fresh ground black pepper |
1 1/2 tablespoons canola oil |
4 slices monterey jack cheese |
4 hamburger buns, split and toasted |
1 small bunch watercress |
4 slices ripe beefsteak tomatoes |
Directions:
1. Make the relish: combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl; season with salt and pepper to taste.
2. The relish can be made up to 1 hour in advance and kept at room temperature.
3. Divide the meat into 4 equal portions (about 6 ounces each).
4. Form each portion loosely into a 3/4-inch thick burger and make a deep depression in the center with your thumb.
5. Season both sides of each burger with salt and pepper.
6. Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
7. During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
8. Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish.
9. Cover with bun tops and serve immediately.
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