It was burger day at our house and love trying out new toppings for different burgers. This time we looked to Bobby Flay for another burger idea. These L.A. Burgers pay tribute to the sunny California flavors but you don’t need to be from California or Los Angeles to appreciate these!…
These L.A. Burgers are topped with a creamy avocado relish that packs a subtle heat. When paired with pepper jack cheese, these are burgers with a flavor punch. The original recipe calls for watercress and Monterey Jack cheese but I substituted with baby spinach and pepper jack cheese instead since it’s what I had on hand. Either way, the burgers are delicious and is a great change of pace from the usual standard burger toppings. I served these burgers with buttermilk onion rings.
recipe adapted from Bobby Flay
2 Hass avocados, mashed
1/2 diced small onion
1 minced jalapeno
juice of 1 lime
3 tablespoons cilantro, chopped
salt and pepper to taste
1 1/2 lbs ground chuck (90% lean)
1 1/2 tablespoons canola oil
4 hamburger buns, split, toasted if desired
1 1/4 cups finely shredded baby spinach leaves or watercress
1 large ripe beefsteak tomatoes, cut into 4 thick slices
4 slices of Monterey Jack or Pepper Jack cheese
To make the avocado relish, combine the ingredients until fully mixed together. Season with salt and pepper and set aside.
Divide the meat into 4 equal portions (or 8 equal portions if making sliders). Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers, using the oil and topping each one with pepper jack cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms. Top each with a slice of tomato, spinach and avocado relish. Cover each burger with the bun tops and serve immediately.