The Mother of All Burgers

Who knew? Who knew how much more a burger could be than American cheese and ketchup. This meal was so good. I think if Dan hadn't proposed yet he would have tonight. Seriously.

We had two patties left over from Grazin Angus Acres at the Carroll Gardens Market this fall. I started defrosting them last night so they would be ready for today.

Here is what you need for 2 people.

- 2 patties

- a block of pepper jack cheese

- 1 medium onion

- 1 avocado

- two buns

- Extra Virgin Olive Oil, salt and pepper.

Don't you dare desecrate this with ketchup.

Directions:

Start carmelizing your onion first. Cut up your onion into four pieces, drizzle it with EVOO and sprinkle it with salt/pepper and beginning cooking it in a small frying pan on medium to medium low heat. You might need to add a little olive oil if it looks thirsty--but not too much. During the carmelizing the onion sections will break apart (you will be mixing them occassionally, so you don't need to worry about huge chunks). After 10 minutes you can start cooking your burgers.

While the burgers are cooking, whether in a large frying pan, on a grill, etc, you can cut up your avocado and slice some pieces of the pepper jack cheese. I had never cut an avocado before, it's really fun. You'll see what I mean (don't forget there is a huge pit).

Right before the burgers are done top your meat with the cheese slices so they can start to melt, toast your buns, yeah baby, and then start piling it on. Enjoy! A great party recipe to try for this summer's first grilling party. People will be impressed ;)