My favorite cheeseburger is very similar to my favorite meatball recipe — packed with cheese and garlic! The differences are in the cooking methods obviously, and the toppings. We like to grill ours on the Big Green Egg, which lends a smoky flavored, juicy burger (and no, I’m not being paid to endorse it). Depending on the thickness of your burger, cook times will vary, but one way to do it is to bring the grill up to 500 and grill 2 – 3 minutes per side.
Ingredients
(For the Burger)
- 1 1/2 lbs ground sirloin
- 1 egg
- 3 shakes Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1/2 cup extra sharp cheddar, shredded (we like Cabot Seriously Sharp) + more for topping the burger
(For the Avocado Sauce)*
- 2 ripe avocados
- 4 tomatillos
- 3/4 cup cilantro
- 1 jalapeño, seeded
- 2 cloves garlic, minced
- 2 limes, juiced
- 1/2 cup mayo (or sour cream)
- 1 tsp sea salt
- 1/2 tsp onion powder
Gently fold all burger ingredients together, trying not to overwork the meat. Form patties from about 1/2 cup to 3/4 cup of the mixture and flatten with hands. Push your thumb into the center of each patty. Refrigerate until ready to grill.
For the avocado sauce, boil tomatillos in their skins for 5 minutes and allow to cool. Remove skins and slice up, place in food processor with the rest of the ingredients and blend until well incorporated. Refrigerate.
After you cook your burgers, be sure to lightly toast the buns on the warm grill for a few seconds and get ready to assemble burgers.
Top with plenty of avocado sauce, thinly sliced red onion, tomato, lettuce, and if you’re really feeling indulgent, some crispy bacon! Enjoy those grills, it’s summertime!
*Thanks to Briana for this amazing recipe! We have already made two batches and put it on everything!