Monday, May 19, 2014

Burgers with Guacamole and Red Beet Salad




It's been a long winter and a very cool spring so far this year, but it feels like the weather might finally be warming up. Eating outside during the summer is one of my favorite things to do, and I'm so excited to be making fresh meals to enjoy out on the patio again.



One of the easiest and most delicious summery meals is ham burgers with homemade guacamole, sautéed mushrooms, caramelized onions, and a fresh salad. Lately I've become a bit obsessed with avocados because they are so versatile. They can be used in smoothies, ice cream, mousses, egg salads, deviled eggs, cakes and most importantly, guacamole.



My mom has been using these burger and guacamole recipes ever since I can remember, and I'm not exaggerating when I say they are the best versions I've ever had.



My favorite part of this meal is definitely the guac. I could eat it at any time of the day, even for breakfast. The way I make it is a bit spicy, but if you're not into that kind of thing, just scrape the seeds out of the jalapeño before mixing it in. I also make mine without tomatoes because my brother can't eat them, but they are definitely a delicious addition. Throw in 3 cubed plum tomatoes if you so desire, and they will add a nice little burst of flavor and color.



I hope you enjoy this wonderfully simple (yet so unimaginably mouthwatering) meal!


Ingredients:


Burgers:
(makes 6-8 servings)

2 pounds of grass fed beef
4-5 large cloves of garlic
~11/2-2 tsp kosher salt
~1 tsp ground pepper
1-2 T fresh (or dried) herbs, I use a combination of thyme, oregano and rosemary

Toppings:

1 large onion
1 package of button mushrooms
pure maple syrup (if desired)
coconut oil



Directions:

Place all ingredients in a very large bowl and mix with hands until fully combined. Make into patties approximately 30 minutes before grilling. Grill (or pan fry) over medium heat for 8 to 10 minutes, turning over once after 4 or 5 minutes. Place a tablespoon of coconut oil in a skillet over medium heat and sauté mushrooms for 10-15 minutes. Set aside. Add more coconut oil to the skillet and turn the heat up to medium high. Place onions in pan and drizzle about a teaspoon of pure maple syrup over them, cook until caramelized, about 20-25 minutes.



Adding the mushrooms and onions may take a bit of time, but they add so much flavor to the burgers that it's completely worth the extra effort.





Guacamole:

5 ripe avocados
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 medium onion, diced
1 jalapeño, finely minced (take out seeds for a less spicy version)
3-4 large garlic cloves
11/4 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro, chopped


Directions:

Halve avocados and remove the pits. Use a knife to score the flesh and scoop out with a spoon into a large bowl. Add the lime and lemon juice, onion, jalapeño, garlic, and cilantro, and still until fully combined. Add salt and pepper, and add more to taste if necessary.




Fresh Salad with Red Beets:

fresh greens (spinach, romaine, etc.)
2-3 medium red beets, roasted in the oven for 40-50 minutes, peeled and sliced
goat cheese
fresh herbs (rosemary, thyme, oregano)
green or black olives





Directions:

Toss and serve!







No comments:

Post a Comment