How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, August 22, 2016

Burgers with avocado and tomato salsa

This is an adaptation of a recipe from our Big Green Egg Cookbook (and web site) We made a few adjustments, mostly because we forgot some ingredients.

This was a collaboration meal. Pam made the salsa and James made and grilled the burgers. 

Our first challenge was finding an avocado. We looked for a long time in the produce section of our grocery store before we found the perhaps two dozen that were there. About half of those were hard as rocks, the other half felt like mush. We selected the least squishy among the mushy bin.

Once we had the avocado Pam chopped it, along with a fresh tomato from our local farmer's market, half an onion, and three slices of crisp bacon. To this mix she added a dollop of mayonnaise, juice from half a lemon, a bit of pepper and garlic salt. Pam also added some chopped fresh cilantro even though the recipe didn't call for it because, really, what is salsa without cilantro?! Once everything was thoroughly mixed, she covered it and placed in the refrigerator to chill.

James, meanwhile, fired up the Big Green Egg (from which we got the recipe), inserting the cast-iron grill recommended for such uses. He used ground turkey that was on hand, mixing it with some Trader Joe's garlic seasoning and a little olive oil that happened to be in the mixing bowl. Something to bind the burgers together would have been helpful. Despite getting the grill to reasonably high heat and spraying it with cooking spray, the burgers sagged in the gaps, and had to be extracted, more than flipped, when they were done. Some delicious charred scraps were snapped up by the chef; others fell into the coals.

The overall result, though, was delicious, and we agree with the #BigGreenEgg web site that this is a perfect burger recipe!

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