STUFFED HAMBURGER WITH HASS AVOCADO
PREP TIME: 30 MINUTES
COOKING TIME: 45 minutes
SERVINGS: 4 Patties
1/4 cup mayonnaise
1/4 cup coarse ground mustard
1 1/2 pounds. lean ground beef
2 tablespoons Worcestershire sauce
1 1/2 teaspoons prepared steak seasoning
1 ripe, fresh Large Hass avocado, halved, seeded, peeled and chopped into 1/2-inch cubes
1 tablespoon fresh lemon juice
1 head garlic, roasted
4 slices Jarlsberg cheese
4 ciabatta rolls, sliced and toasted on the grill
24 baby arugula leaves, rinsed thoroughly and dried
2 heirloom tomatoes, sliced into 1/4-inch thick rounds
Combine mayonnaise and mustard; set aside.
In a bowl, combine meat, Worcestershire sauce, and steak seasoning. Mix well. Divide meat mixture into equal portions per serving and form each portion into two thin patties, set aside.
Gently combine avocado and lemon juice, making sure all avocado is dressed.
Top half of the patties with the avocado mixture and squeeze the contents of two roasted garlic cloves on top of the avocado mixture on each patty. Then top each with another patty pinching to seal, forming a smooth edge.
Grill over medium-hot coals for 5-6 minutes per side or until no longer pink inside. Just before removing from the grill, place a slice of cheese on each patty and allow to melt. Place ciabatta rolls cut-side down on the grill to toast. Remove burgers and rolls from the grill.
To prepare sandwich: Spread mayonnaise mustard mixture on both sides of each roll. On the bottom slice of each roll place arugula, tomato slices, and grilled meat. Finish with roll top.