Avocado Day the California Way

Today is National Avocado Day. Have I mentioned that I love avocados? Avocado toast, avocado salad – avocado everything. Must be why last year I shared an entire Avocado Menu.

This year I thought I’d tone it down a bit. One of my favorite places to eat is Buckhorn’s. One of the biggest reasons I love it so much is for their delicious burgers. The meat is ground fresh daily. It’s actually a blend of Tri-Tip and chuck roast. If I suggested to Hubby that we take his beloved Tri-Tip and grind it into hamburger, he would be anything but thrilled. And rightfully so. Hubby is the King of smoked Tri-Tip. However, grinding a chuck roast is not out of our wheelhouse. Besides, as most of you already know, chuck burgers are the best.

Anyway, Buckhorn serves up a California Burger that is so creamy delicious topped with smoky bacon and avocado slices. Anytime we have one of their burgers, it’s the one I order without fail. Like a lot of people, eating out really hasn’t been an option for a while now. So we started making our favorite foods at home. The California Burger was no exception. Hope you enjoy Avocado Day the California Way.

Avocado Day California Burger
4 large Hamburger Buns
2 tablespoons Butter
4 Mayonnaise
4 slices Bacon
1-1/2 lb Ground Chuck (see note)
Kosher Salt
Black Pepper
4 slices White Cheddar Cheese
4 Green Leaf Lettuce Leaves
1 large Tomato
1/3 Red Onion
1 Avocado

Note: Freshly ground chuck makes the best burgers. Pick an untrimmed chuck roast from the meat counter and ask your butcher to grind it for you. Or do it yourself using a food processor fitted with a metal blade. Cut the roast into chunks, place in the freezer just to firm up. Pulse the meat in batches to a medium-grind. Chill well, form into burgers.

Heat oven to 250 degrees. Lightly butter hamburger buns, toast on a griddle. Spread mayonnaise over each bun bottom and top. Place buns together, place on a baking sheet and keep warm in the oven.

In a large cast-iron skillet over medium heat, fry bacon strips. Remove crisp bacon, drain on paper towels, leaving bacon drippings in the skillet. Cut bacon in half for 8 strips. Set aside.

While the bacon is frying, divide ground chuck into 4 equal 1/3-lb balls. Flatten each ball to create 4 patties slightly larger than the buns. Season generously with salt and pepper on both side. Cook patties in the same skillet that was used for the bacon. Sear patties on medium-high heat for about 2 minutes. Lower heat to medium low and continue to cook; covered, for about 4 or 5 minutes per side. Place cheese on the burgers, remove from heat, cover and let the heat from the skillet melt the cheese.

While the cheese melts, wash lettuce leaves and set aside. Slice tomatoes into 4 rounds, set aside. Cut red onion into slivers and set aside.

To assemble burgers, remove warm buns from the oven. On each bottom bun, place a lettuce leaf, a tomato slice, the cheese burger, bacon slices. Cut avocado open, remove pit and peel. Cut each half into 8 slices. Lay 4 avocado slices on each burger. Scatter onion slivers on top of the avocado. Top with remaining top buns. Serve with fries and enjoy.

You might want to cut the burger in half – it’ll be easier to handle.

Be sure to serve with plenty of napkins – you’ll need them. These gigantic burgers are oh so juicy good.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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