My husband never met a burger he didn’t like, so what would be better to serve this dad of many years on June 15th than a hamburger decked out with all his favorite trimmings! He loves bold, vibrant food so I’ve been working on a version prepared with lean grass fed patties scented with a spicy mix of chili powder, cumin, and cayenne pepper. Instead of the usual cheddar or Colby, I’ve opted for Mahon, a Spanish cheese that melts lusciously into a smooth cover for the burgers. Avocado wedges tossed in lime juice, sliced red onions, plus some easy-to-make chipotle mayo will round out the garnishes.
Even though we are in Paris where the French are also preparing to celebrate “la fête des pères” this Sunday, I can find the makings for America’s quintessential sandwich without too much fuss. The butcher will grind the beef; cheeses from near and far are available at my local cheese store, Quatrehomme, and chipotles should be on the shelves at La Grande Epicerie, a huge specialty emporium located in Le Bon Marché department store. The buns will be the biggest challenge, but some brioches should fill in nicely!
Happy Father’s Day to all the dads out there!
Hamburgers with Mahon Cheese, Avocados, and Chipotle Mayo
Chipotle Mayo (recipe follows)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
Pinch cayenne pepper
Six 5 to 6 oz hamburger patties made with 85 to 90 percent lean ground beef (Grass fed
works particularly well.)
A 6-7 oz wedge Mahon cheese or other good melting cheese, thinly sliced
2 medium ripe (but not mushy) avocados, thinly sliced and tossed in 1 tbsp lime juice
1 large red onion, thinly sliced
6 leaves red leaf or Boston lettuce
6 good quality hamburger buns, warmed or lightly toasted
1. Prepare the Chipotle Mayo and set aside. (If not using immediately, cover and refrigerate.)
2. In a small bowl combine the chili powder, cumin, salt, and cayenne pepper. Season both sides of each patty with this mixture. Cover with plastic wrap and refrigerate until needed. (Burgers can be prepared 4 hours ahead; bring to room temperature 30 minutes before cooking.)
3. Prepare grill for a hot fire (high temperature). Grill burgers 5 minutes and then turn. Top each burger with enough cheese slices to cover and continue grilling until meat is pink inside about 2 minutes or longer. (Watch carefully as cooking time can vary depending on the intensity of the heat and the type of grill used.)
4. Remove burgers from the grill. Spread bottoms of buns generously with Chipotle Mayo, then top with avocado slices, onion slices, and lettuce. (You may not need to use all the avocado and onion slices.) Cover with the remaining buns. Serve immediately. Serves 6.
1/2 cup good quality prepared mayonnaise such as Hellman’s (see note)
2 tsp chipotle peppers in adobo sauce, plus more for a spicier taste (see note)
3/4 tsp lime juice
1. In a medium bowl whisk together the mayonnaise, chopped chipotles and lime juice. Add more chipotles for a spicier taste. (Chipotle Mayo can be prepared 1 day ahead; keep covered and refrigerated.) Makes 1/2 cup Copyright Betty Rosbottom 2014Print This Recipe