From fruit to dairy, the farms of California yield so many fantastic ingredients. Two of my favorites are pebbly-skinned Hass avocados and Monterey Jack cheese. In fact, the two are somewhat similar in their mild taste and creamy consistency. To create a bit more contrast in flavor and texture, I nix simply sliced avocados in favor of a chunky avocado relish made with diced onion, bright leaves of cilantro, fresh lime juice, and a touch of spicy jalapeño.
Recipe information
Yield
serves 4
Ingredients
AVOCADO RELISH
BURGERS
Preparation
Step 1
To make the avocado relish, combine the avocados, onion, jalapeño, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.
Step 2
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Step 3
Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
Step 4
Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish. Cover with the bun tops and serve immediately.
