Cali Burger Recipes

CALIFORNIA BURGER WRAPS

Steps:

• In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.

CALIFORNIA BURGER

Steps:

• Cut up the tomato and get the lettuce all set to go.
• Get your grill/pan/etc hot.
• Salt & pepper the ground beef and then divide into 8oz (1/2 lb) portions for singles or you can use smaller 6oz portions for a double burger. Flatten into patties that are about 1/2 inch larger than the buns.
• Put a thumbprint in the middle of the patty so it doesn't puff up when cooking.
• Grill your burgers about 4min on the first side.
• Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
• Add cheese about a minute before you pull the burgers off the grill.
• Optional: Add ketchup & mayo (about 50/50) to the bottom of the bun.
• Stack up the ingredients (if you keep a lettuce leaf on top it keeps that bun from getting too soggy from the tomato) and enjoy!

CALIFORNIA BURGERS

Steps:

• Combine softened cream cheese, avocado, chives or onion, lemon juice and salt; mixing until well blended; add tomato, mix lightly.
• Shape ground beef into six oval patties; broil (or grill) on both sides to desired doneness; season with salt and pepper.
• For each sandwich, cover one bread slice with lettuce, then the beef patty, the cream sauce and then sprinkle on the bacon.

CALI BURGER

Steps:

• For the chipotle secret spread: Stir the mayonnaise, adobo sauce, ketchup, relish and Worcestershire together in a bowl to make the spread. Set aside.
• For the panko-crusted avocados: In a medium pan over medium-high heat, add enough canola oil for deep-frying the avocado slices and heat until very hot.
• Put the flour in one shallow bowl, the egg in a second shallow bowl and the breadcrumbs in a third. Season the avocado slices with salt and pepper. Dredge the slices first in the flour, then dip in the egg and coat with the breadcrumbs. Fry the avocado in batches until the panko turns golden brown, 3 to 5 minutes. Set aside on a plate lined with paper towels.
• For the burgers: Mix the ground chuck and some salt and pepper together in a bowl with your hands. Form the meat into 4 thin 1/4-pound patties, each about 4 inches in diameter and 1/2 inch thick.
• Heat a large cast-iron skillet or griddle over medium-high heat until very hot, at least 5 minutes. Add as many patties as will fit comfortably--do not crowd--and cook until the sides of the patties are opaque, 2 to 3 minutes. Flip each patty and top with a slice of American cheese if desired. Cook until the cheese begins to droop and melt at the corners and edges. Repeat with the remaining burgers and cheese.
• Slather the bottom half of each bun with the chipotle spread, then top with 2 tomato slices, 3 fried avocado slices, 1 lettuce leaf, a cooked burger and 1 slice of onion. Finish with a top bun. Serve immediately.