Anaheim Jack Burgers with Avocado Mayonnaise

Anaheim Jack Burgers with Avocado Mayonnaise

I’ve seen many different kinds of cheese-in-burger variations.  This isn’t the first and won’t be the last.  I would like to think it is certainly up there with the best, though.

Burgers

1 lb 80/20 ground beef
1 large Anaheim pepper, ½” dice
1 jalapeño pepper, seeds and ribs removed,  fine dice
¼ c red onion, fine dice
4 oz. Monterrey jack cheese, ½” cubes
½ t salt
¼ t black pepper

Avocado Mayonnaise

1 ripe Hass avocado
¼ c mayonnaise
2 T fresh lime juice
2 T fresh cilantro, finely chopped
salt and pepper to taste

First do this:

Combine avocado, mayo, lime juice and cilantro.  Mash together with a fork.  Season with salt and pepper to taste.  Set aside while you make your tasty burgers

Then do this:

Combine beef, diced peppers and onion, and cheese.  Mix gently to combine.   Divide into four equal portions and form gently into patties. 

Now do this:

Season patties with salt and pepper.  In a large iron skillet, cook the burgers over high heat, about 3 minutes.  Flip and cook another 3 minutes for medium rare.  High heat is important here because it makes things brown and crusty which, in this case, is good. 

Eat it like this:

Toast up your favorite bun, spread on the avocado mayo, top with yummy, crunchies like lettuce, sliced radishes, and pickled banana peppers.

If you’re goin’ rogue:

Yes, you can grill these burgers and they are almost as good.  You won’t get as many crunchy bits of caramelized cheese on the outside though. 

Turkey can be substituted for beef.  Just make sure you cook it 5 minutes per side instead, and ensure all the pink is gone inside.  An internal temperature of 160 degrees is always good policy for cooking poultry.

Any cheese will do, but I recommend a milder cheese that is good for melting!

Keep this in mind:

Over worked burger meat makes for tough patties; not fun.  If the pan isn’t hot enough the meat and cheese won’t sear properly (remember, brown and crusty is good) and will probably stick to the pan; also not fun.

Well seasoned cast iron skillets can be almost as “non-stick” as Teflon.  If you treat them real nice like, that is.