GRILLED AVOCADO BLT BURGERS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 23
Steps:
- Pairs well with Sutter Home Zinfandel.
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the caramelized onions, combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside.
- To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.
- To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce, and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency. Remove the saucepan from the grill and set aside.
- During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
- To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices. Add the roll tops and serve.
AVOCADO BLT TOASTS
You may never want to eat a plain BLT again! Avocados and fried eggs are the perfect complements to this open-face spin on a classic. Enjoy one for any meal of the day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mash the avocados in a medium bowl until chunky-smooth. Stir in the scallions, lemon juice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper; set aside.
- Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve all but 1 tablespoon of the drippings. Add the butter to the skillet, and swirl to melt and combine with the drippings. Dip both sides of each bread slice in the fat to coat, then cook until browned and crisp, about 2 minutes per side. Transfer the toasts to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes.
- Meanwhile, spread each toast with 1/4 of the mashed avocado, and transfer to a serving plate with a spatula. Top each toast with 1/2 cup of the greens, 1 tomato slice sprinkled with salt and pepper, 2 slices bacon and a fried egg, and serve with a fork and knife.
LOADED AVOCADO BLT
My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. -Lori Grant, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese., Spread over toasts. Top 2 of the slices with spinach, tomato, bacon and remaining slices of toast.
Nutrition Facts : Calories 420 calories, Fat 29g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 921mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein.
AVOCADO BLTS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
- Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
- Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
- Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g
Nutrition Facts : Calories 540 calorie, Fat 39 grams, SaturatedFat 7 grams, Cholesterol 21 milligrams, Sodium 742 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 15 grams
GRILLED AVOCADO BLT BURGERS
This was the 2004 Sutter Home Build A Better Burger grand prize winner, submitted by Clint Stephenson, Friendswood, Texas. It has a lot of steps and ingredients butis easier than it looks. And the end result is worth any extra effort. This is one delicious burger --- gets an "Oh My" reaction everytime!!
Provided by Alskann
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the caramelized onions, combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack.
- Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated.
- Remove the pan from the grill and set aside.
- To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.
- To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce, and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well.
- Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, brush the grill rack with vegetable oil.
- Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
- Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency.
- Remove the saucepan from the grill and set aside.
- During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt.
- Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary.
- During the final 30 seconds, add the bacon slices to the pan.
- When the avocados are nicely grilled and the bacon is crisp, remove from the grill.
- When the patties are cooked, remove from the grill, stacking to keep warm.
- Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
- To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls.
- On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices.
- Add the roll tops and serve.
Nutrition Facts : Calories 530.7, Fat 32.8, SaturatedFat 13.1, Cholesterol 131.6, Sodium 781.2, Carbohydrate 15.5, Fiber 3.5, Sugar 9, Protein 41.5
GRILLED CALIFORNIA AVOCADO B-L-T BURGERS WITH CARAMELIZED CHIPOTLE ONIONS
Steps:
- In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. For caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, place covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are caramelized and most of liquid is evaporated. Remove pan from grill and set aside. For spread, combine spreadable cheese and blue cheese in a saucepan; cover and set aside. For burgers, place ground beef in a large bowl. Add onion, Zinfandel, herbs, pepper sauce, and seasoned salt; mix gently. Shape beef mixture into 6 round patties. Brush grill rack with vegetable oil. Place patties on grill rack, cover, and cook about 4 minutes. Turn and continue cooking until cooked to desired doneness. Meanwhile, place saucepan with cheese spread on outer edge of grill rack to warm cheese mixture just until it reaches a very soft, spreading consistency. Remove saucepan from grill and set aside. During final minutes of grilling patties, arrange avocado slices on a rimmed nonstick perforated grilling pan coated lightly with oil, and grill alongside patties for 1 to 2 minutes, turning as necessary. During final 30 seconds, add bacon slices to pan. When avocados are nicely grilled and bacon is crisp, remove from grill. When patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of grill to toast lightly. To assemble burgers, spread a generous amount of cheese spread over cut sides of rolls. On the bottom of each roll layer lettuce, a tomato slice, beef patty, caramelized onions, grilled avocado, and bacon. Add top and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network
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