D'Artagnan chef bio | Yield: 4
Our Angus beef burger recipe combines the sunny flavors of Jack cheese, creamy avocado, tender baby lettuces, with a generous swath of sun-dried tomato mayo. Pair it with root veggie chips for a crispy contrast.
FOR THE GARLIC-HERB SALT
- 3 tablespoons fleur de sel
- 1 teaspoon garlic powder
- 1 tablespoon Herbes de Provence
FOR THE SUNDRIED TOMATO MAYO
- 5 oil packed sun-dried tomatoes, drained, chopped
- 1 small garlic clove, chopped
- ½ teaspoon stone ground mustard
- ¾ teaspoon fresh lemon juice
- ¾ cup good quality mayonnaise
- Pinch of cayenne pepper
- Sea salt, to taste
- 2lbs Pasture-Raised Ground Beef
- 4 slices Monterey Jack Cheese
- 2 ripe avocados, sliced
- Handful baby lettuces, washed and dried
- 4 slices red onion
- 4 slices Beefsteak tomato
- 4 Kaiser rolls, or burger buns of your choice
- Make the herb salt: using a mortar and pestle, lightly crush together garlic powder and Herbes de Provence. Stir in sea salt. Store in an air-tight container.
- Make the sundried tomato mayo: in the bowl of a food processor, add sundried tomatoes, garlic, mustard, lemon juice, and mayo. Pulse until smooth and thoroughly mixed. Add cayenne pepper and salt to taste. Cover and store in the refrigerator until ready to use.
- Gently form four 8oz. patties. Season both sides of each patty with reserved herb salt and freshly ground black pepper.
- 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, place a slice of Monterey Jack cheese atop.
- Allow patties to rest on a cutting board, for about 5 minutes. While resting toast buns if desired. Dress buns with sundried tomato mayo, baby lettuces, tomato and red onion. Add burger. Top with sliced avocado. Serve with your favorite burger side dish – we like root veggie chips.