Saturday, March 11, 2006

Comaburgers

As I mentioned in my last entry (before Blogger went crazy and wouldn't let me write anymore), the weather is positively balmy outside, and the world seems to have spring fever this weekend. All over the neighborhood I hear children playing, lawns being mown, and the telltale scent of charred meat wafts through the air.



And so, of course, it was time for hamburgers. And not just any hamburger, but the winner of the 2005 Build A Better Burger contest, the venerable "Grilled California Avocado BLT Burger wth Caramalized Chipotle Onions". It's even more of a mouthful to eat.

As usual, I took liberties with the recipe, made it smaller, etc. The link above will take you to the original creation, if you are a recipe purist. I have to say, this is probably one of the best hamburgers I have ever eaten. Ever. PERIOD. It is that good, folks. Paired with grilled corn and slow baked beans, it will put you in heaven.


Now, why "Comaburgers"? First of all, I didn't quite follow the original recipe and I find typing it out to be a tiresome task. Secondly, these burgers have a unique narcoleptic effect. After eating them, Chris and I both felt the need to lie down and ultimately went to bed early. Today, I had a dialed-down version for lunch, and promptly took a nap with Buster the beagle. Dangerous stuff. But, so amazing.

Comaburgers
serves 4

for the caramelized chipotle onions:

.5 large yellow onion, thinly sliced
1 Tbsp Tabasco Smoked Chipotle sauce
1 tsp stock, any flavor (water will do in a pinch)
1 tsp basalmic vinegar
1 Tbsp olive oil
1 tsp brown sugar


Heat the oil in a medium nonstick skillet over medium-low heat. Add the rest of the ingredients, tossing well to combine and cover onions. Cook for 10-15 minutes, until tender and sweet. Keep warm until ready to serve.

for the bleu cheese spread:

.25 c. herbed spreadable cheese (I used Boursin)
2 Tbsp. bleu cheese crumbles
(or, try melting some good pimento cheese instead)


Combine cheeses in a small saucepan. Heat gently over a low flame until soft and easily combined. Cover and keep warm.

for the patties:

1 lb. ground beef (I used Laura's Lean Beef)
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 Tbsp. Tabasco Smoked Chipotle sauce
sea salt
freshly ground pepper
8 avocado slices
basalmic vinegar
4 leaves of lettuce
4 slices cooked bacon (very crispy turkey bacon works, too)
4 hamburger buns, split

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Remind me sometime to rant about the inferiority of gas grills.

Combine the beef, herbs, Chipotle sauce, and salt and pepper to taste in a bowl. Handling the meat as little as possible, mix well. Divide into four equal portions, and keep in mind that wider, thinner burgers are less likely to cook up into hockey pucks.


Place the patties on the grill and cook, turning once, 5-6 minutes per side for medium doneness. While the burgers are grilling, brush the avocado slices with basalmic vinegar and sprinkle with salt and pepper. Cut your cooked bacon slices in half. Lightly toast your buns during the last minute of burger cooking.

To assemble: spread the cheese mixture evenly on all cut bun sides. On each roll bottom, place a lettuce leaf, a patty, an equal portion of the caramalized onions, 2 bacon halves, and 2 avocado slices. Smoosh the roll tops on, and dig in!


So there you go, these burgers are to die for. Or, at least, worth the coma. Labor intensive, yes, but it's for a very good cause--enjoy!

5 comments:

Passionate Eater said...

I'm dying from how amazing that recipe sounds! The burgers seem like they would be so juicy from the addition of all of those liquid ingredients. Thank you so much for directing me to the Build a Better Burger site and posting your recommendations on how to serve the burgers.

Also, I agree, sweet corn and baked beans sound incredible with those coma-burgers. One thing that they do in El Salvador, is sprinkle salt and squeeze fresh lime juice on grilled corn. Ooo man, it is delicious! Seems like corn served that way would go well with the chipotle flair of the dish.

Marianne said...

Oooh, that does sound good! Another good grilled corn dish came rrom a Cuban restaurant in New York--grille corn rubbed with mayo and then rolled in a granulated cheese/chili powder mixture. Amazing!

Anonymous said...

I think this would be a great thing to make at Camp.

LC

molly said...

Agreed, Lauren!

Sarah said...

OMG, that sounds incredable. Ever since I was pregnant I've had this crazy love affair with burgers and avocados (not necessarily together though). I'm going to have to try this...and then take a good nap :)

And Buster! He's adorable.