www.extraordinarybbq.com/california-burger-with-avocado-relish We will eat what we want! 3. Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too. Recipe courtesy Bobby Flay for Food Network Magazine, Sign up for the Recipe of the Day Newsletter Privacy Policy. Ingredients for the patties. Mix well and set aside. Divide the meat into four 6-ounce portions. Preheat a grill or cast-iron grill pan to high. so that we can provide you access through an alternative method. Whisk together the ranch seasoning, paprika, salt and pepper in a small bowl. Here, a colorful relish of avocado, tomato, red onion, lime juice and crushed red pepper tops the cumin-rubbed black bean burger … Drizzle with lime juice and sprinkle with salt. Brush the burger with canola oil and season with salt and pepper. Put the bun tops on and serve immediately. Just before serving, stir well. Use a spoon to scoop dice from leathery shell into a medium bowl. Use plain avocado as a spread on a burger in place of mayonnaise or other condiments higher in saturated fat. Ranch Spice Crusted Burger with Avocado Ranch Sauce. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Keep it simple or add some flavor by adding a squeeze of lemon and dash of pepper to the avocado spread. This go-to will turn your Taco Tuesday into Chicken Taco Soup Everyday. accessible for all users, and will continue to take all steps necessary to ensure compliance with Turn ordinary hamburgers into decadent ranch-crusted legends with this exclusive burger recipe from Bobby Flay. Assemble the burger: bottom bun, spicy mayo, burger patty, avocado mash, pineapple pepper relish, top bun. Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Avoid pressing with a spatula! www.extraordinarybbq.com/california-burger-with-avocado-relish Top each burger patty with mashed ripe Fresh California Avocado. Serve each patty on bun with lettuce, sliced tomatoes and onion. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). The ranch just enhancers the flavor.. To make the Pineapple Pepper Relish: Add diced peppers, pineapple, fresh cilantro, lime juice, and salt to a bowl. Summer may be washing out before us, but we will persevere! There’s nothing more comforting than a hot bowl of hearty goodness. Heat a large cast iron pan or griddle over high heat. Fold in green onions and diced avocados; set aside. One thick, juicy slice takes the place of ketchup. Set aside. In the Ranchology program, you earn badges for using the site! Have an account? Meat: Some of the best cuts of beef for burgers are chuck, sirloin, and round. You can only collect Ranchology badges if you're signed in. © 2020 Discovery or its subsidiaries and affiliates. Turn the burgers over and continue to cook for 4 minutes longer or until desired doneness. I really should have though of this recipe sooner. For the avocado relish, mash the avocado flesh into a puree with a fork or blender. Form each portion into a ¾-inch patty and make a deep depression in the center with your thumb. applicable laws. Avocado Ranch Sauce. Move over salt and pepper, the ranch shaker claimed your place in the pantry. What are you waiting for? Shape into four burgers. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper. Join the new Ranchology® Rewards program. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Season up the patties and fire up the grill before layering on Bobby’s signature avocado ranch dressing that will leave you in sheer burger bliss. Lift lid to make sure the cheese is totally melted (if not, return and count 5 seconds longer). Refrigerate for at least 30 minutes. You know what goes great with everything? Refrigerate until serving. Add two tablespoons of canola oil to the cast iron pan and let heat until it begins to shimmer. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Score things like samples, cool coupons, and fun Hidden Valley® gear. Heat large cast-iron pan or griddle over high heat. Season up the patties and fire up the grill before layering on Bobby’s signature avocado ranch dressing that will leave you in sheer burger bliss. Don't miss out! Top each burger with two slices of cheese. Toss to combine everything. Fun badges. Toast the buns. Broil, grill or pan fry to desired doneness. https://www.foodnetwork.com/recipes/bobby-flay/la-burger-recipe-2103731 Also, this chicken Avocado Burger with Chipotle Yogurt Sauce recipe is going to be your new favorite thing to throw on the grill! 2. Add the cilantro and continue to mash; the pesto should be very coarse. Avocado is one of Bobby's favorite ingredients. Place the burgers on the bottom buns and top with some of the Avocado Ranch Sauce. Join the Ranchology Rewards program now to claim this Shaker Maker badge and enjoy other fun perks from Hidden Valley® Ranch. All rights reserved. Hidden Valley Ranch is committed to making its website other electronic platforms, please call us at 1-877-853-7262 Oh honey, you do not want to miss these sweet ’n hot wings. To make the burgers, mix the ground linseed and water together in a small bowl and set aside. SO GOOD, I made this for the family and they loved it definitely will make again. While burger patties are cooking, seed, peel and mash the avocado. Place on the burgers in the pan spice side down and cook until golden brown and lightly charred, 4 minutes. Sign in. Whisk together the mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper in a bowl until smooth. Ranchology™ Rewards. Add cheese for the last minute of cooking. Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Dedication, my friends. Add the cashews to a food processor and pulse until they are breadcrumb-sized. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. In small bowl, combine avocado and lime juice; set aside. As for fat content, 70/30 ground beef makes the juiciest and most flavorful burgers, but 80/20 is still good and just a tad healthier.