California Burgers with Guacamole Mayonnaise

How is everyone doing today?  I can't believe it's July already!  Time to grill and enjoy the fireworks.

Wanted to share a recipe from Weber that would be great for this holiday weekend.  Your friends and family will be raving at your grilling skills : )

 

California Burgers with Guacamole Mayonnaise

• Serves4
• Prep time25 minutes
• Grilling time18 to 20 minutes
• Rating
  • Currently Rated 5/5

Grocery List

• Fresh Produce
• 2plum tomatoes
• 2poblano chile peppers
• 1ripe Hass avocado
• 1small white onion
• 1lime
• 1small garlic clove
• 1/8oz fresh cilantro
• Meat / Poultry / Seafood
• 1-1/2pounds ground chuck (80% lean)
• Oil and Spices
• 2tsp kosher salt
• 1tsp ground black pepper
• Condiments
• 2tbsp mayonnaise
• Other
• 4hamburger buns

California Burgers with Guacamole Mayonnaise

Recipe by Jamie Purviance

Recipe from Weber's Way to Grill™

Featured on February 4, 2011

• Mayonnaise
  • 2tablespoons grated white onion
  • 1ripe Hass avocado, pitted and peeled
  • 2tablespoons mayonnaise
  • 2plum tomatoes, cored, seeded, and chopped
  • 1tablespoon finely chopped fresh cilantro leaves
  • 2teaspoons fresh lime juice
  • 1small garlic clove, grated
  • Kosher salt
•  
  • 2poblano chile peppers
  • 1-1/2pounds ground chuck (80% lean)
  • 1-1/2teaspoons kosher salt
  • 1teaspoon ground black pepper
•  
  • 4hamburger buns

1. Using a sieve, rinse the grated onion under cold water and let the excess water drain off. In a medium bowl mash the avocado and mayonnaise together with a fork. Stir in the onion, tomatoes, cilantro, lime juice, and garlic. Season generously with salt. Cover with plastic wrap, pressing the wrap directly onto the surface, and set aside. (The mayonnaise can be prepared up to 8 hours ahead.)
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Brush the cooking grates clean. Grill the chiles over direct high heat, with the lid closed as much as possible, until the skin is blackened on all sides, about 10 minutes, turning occasionally. Transfer the chiles to a bowl and cover with plastic wrap to trap the skin. Let stand for about 10 minutes. Remove the chiles from the bowl and peel off and discard the blackened skin, stems, and seeds. Chop the chiles into 1/2-inch dice.
4. In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and shape into four patties of equal size and thickness, about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.
5. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut side down, over direct heat. Top the burgers with the mayonnaise and serve warm.
   
   
   Have a great 4th of July weekend!  Stay safe.