D'Artagnan | Yield: serves 4
Sautéed peppers and onions, fresh guacamole, and a smoky spice rub make these burgers sizzle with flavor.
FOR THE GUACAMOLE
- 2 small ripe hass avocados, diced
- 3 tomatillos, husked, rinsed and diced (about 1 cup)
- Kosher salt and freshly ground pepper
- ¼ sweet onion, finely grated
- 3 tablespoons chopped fresh cilantro
- 1 jalapeño pepper, finely chopped
- 2 tablespoons fresh lime juice
FOR THE SPICE MIX
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried Mexican oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
FOR THE BURGERS
- 2 tablespoons olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 24 ounces Ground Angus Beef
- 8 slices Colby-Jack cheese
- 8 slices double-thick Pullman bread, like “Texas Toast”
- 2 tablespoons butter, softened
- Sour cream, optional
- Make the guacamole: add avocado and tomatillos to a medium bowl and season with salt and pepper; mash gently with a fork. Add onion, cilantro, jalapeño, and lime juice; mix gently. Cover surface with cling wrap and set aside.
- In a large skillet over medium-high flame, heat the olive oil. Add peppers, onion, and garlic. Season with salt and pepper. Sauté until softened and just cooked through.
- Make the spice mix: in a small bowl, stir together chili powder, paprika, brown sugar, onion powder, garlic powder, oregano, cumin, and cayenne.
- Gently form four 6 ounce patties, being careful not to over work the meat. Season both sides of each patty with salt and pepper. Season both sides of each patty with spice mixture. Allow spices to sit for 10 minutes before cooking. Cook your patties to desired doneness (we recommend medium-rare), using a hot oiled grill or pre-heated, lightly-greased cast iron pan. Just before patties are finished cooking, top each with 2 slices of cheese and cover until cheese melts. Allow patties to rest on a cutting board, for about 5 minutes.
- While patties are resting, spread softened butter on the bread and cook on a griddle, or broil on high heat until golden brown.
- Dress toast with guacamole, patties, pepper and onion mixture, and sour cream (if desired). Serve immediately.