Friday, October 14, 2016

Burgher's Better Burger

A creamy, avocado-enriched cream cheese adds decadence to this burger from the team at Burgh'ers in Harmony, Pennsylvania

Ingredients

  • Burger Patties:
  • 5 ounces portobello mushrooms, chopped
  • Olive oil as needed
  • 4 cloves garlic
  • 4 sprigs thyme
  • Salt and pepper
  • 15 ounces ground beef
  •  
  • Spicy Avocado Cream Cheese:
  • 1/2 avocado
  • 8 ounces cream cheese
  • 1/2 jalapeño, deseeded and muddled
  • 1/2 tablespoon red pepper flakes
  • 1/4 teaspoon fresh lime juice
  • Pinch salt
  •  
  • One red pepper, roasted, peeled, seeded, and sliced
  • 4 hamburger buns

Method

Marinate the mushrooms: place the mushrooms in a bowl. Add the olive oil, garlic, thyme, salt, and pepper. Toss well to coat. Refrigerate for 24 hours.
Make the spicy avocado cream cheese: combine all of the ingredients in a mixing bowl. Stir until all of the ingredients as well blended. Reserve.
Place the marinated mushroom and ground beef in large bowl. Use your hands to combine the ingredients into a blend for the patties. Form the mixture into 4 balls of equal size. Smash each ball down to make a patty.
Heat a grill or grill pan over high heat. Place the burger patties on the grill and cook to desired doneness, about 5 minutes per side for medium.
Sandwich each cooked patty between the two halves a hamburger bun. Serve the burgers with roasted red peppers and spicy avocado cream cheese on the side. 

Yield

4 1/2 pound burgers

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