SW Avacado & Roasted Walnut BURGER
BURGER INGREDIENTS (4 Servings):
-1 1/2 Lbs Burger (80-85% Lean)
-1/2 Mexican Chorizo
-2 Cloves Garlic (minced)
-1 Egg White
-1 Large Poblano Pepper (stemmed / seeded / finely chopped)
-1/4 Cup Sweet Onion (finely diced)
-Coarse Salt / Ground Peppercorn / Crushed Red Pepper Flake, to taste
-Spring Greens & Cilantro, to garnish
-Sweet Onion / Tomato / Avocado, to garnish (sliced)
-1 Cup Walnuts (Chopped)
-1 T Canola Oil + Additional for Brushing Burgers
-1 T Rosemary (finely chopped & ground)
-1/2 T Cumin (ground)
WALNUT METHOD to the MADNESS:
-Pre-Heat Oven to 350ºF.
-In Large Mixing Bowl combine thoroughly chopped Walnuts, Rosemary, Cumin, & 1 T of Canola Oil.
-Spread Walnuts evenly over Baking Sheet covered by Parchment Paper.
-Bake for 8-10 Minutes, Checking Frequently.
-Pull from Oven & Allow to Rest.
BURGER METHOD to the MADNESS:
-In LARGE Bowl combine Burger, Chorizo, Egg, Garlic, Onion, Poblano Pepper, Salt/Pepper.
-By Hand, Mix THOROUGHLY.
-Cover, & place in refrigerated area for 30min, allowing Flavors to co-mingle & marinate.
-Pull meat & let warm back towards room temperature for ~15-20min.
-Take 1/4 of meat mixture & form into MEAT BALL.
-GENTLY press into 1.5” thick patties & impress ½ inch dimple into patty center ,using thumb.
-BEFORE grilling, brush exterior of Burger Patties w/ Oil & Season, to taste with Salt/Pepper.
-Bring grill to High & ENSURE grates are HOT before GENTLY laying down the Burgers.
-Char on Side 1 ~3-5Min.
-Flip & Grill Side 2 ~4min (Medium Rare), ~6min (Medium), & ~8-10min (Medium Well).
-NOTE: Do NOT pancake-flatten your Burger while on grill grates.
-Once grilled to preference… remove from heat, & set aside for 5-7min before serving.
-Plate HOT & Serve… Toss Spring Greens & Cilantro over Bun, followed by Burger, then Onion, Avocado, Tomato, Roasted Walnuts, & Seasonings to Taste.
-NOW… Slam the Lid on the SW Burg & Dive into the Deliciousness!! ENJOY!