ingredients
- 1/2 cup mayonnaise
- 1/4 cup + 1 Tbsp This Little Goat went to Yucatán sauce, divided
- 1 lime
- 1 large ripe avocado
- Kosher salt and freshly-ground black pepper
- 1 1/2 lb. ground beef (80% lean, 20% fat)
- 1/2 cup chopped cilantro
- 1/4 cup breadcrumbs
- 1 large red onion, sliced into 1-inch thick rounds
- Extra virgin olive oil
- 4 slices sharp cheddar cheese
- 4 hamburger buns, halved lengthwise
preparation
- In a small bowl, whisk together ½ cup mayonnaise with 1 Tablespoon Yucatán sauce and the juice of half of a lime. Season to taste with salt and pepper and set aside until ready to serve.
- In a small bowl, mash the avocado with remaining lime juice and a pinch of salt. Set aside.
- In a large bowl, mix together the ground beef, cilantro, breadcrumbs and remaining ¼ cup Yucatán sauce. Form the meat into four equal-sized patties, about 1-inch think. Press your thumb into the top of each patty, making an indent. (This will help to ensure the meat cooks evenly). Season both sides with salt and pepper.
- Brush your onion rounds with olive oil and sprinkle with a pinch of salt.
- Heat a grill or grill-pan to medium-high heat. Place burgers and onion rings on the grill. Grill burgers until lightly charred on the bottom side, about 3-4 minutes. Flip over, top with cheese. Continue grilling until cooked through to desired doneness, about 3-5 minutes more. Grill onions until softened and well charred on both sides, about 5-7 minutes per side. Remove to a cutting board or serving plate.
- When your burgers are almost finished cooking, place buns, cut side down, on the grill and grill until toasted. About 2 minutes.
- Spread Yucatán mayonnaise over both sides of toasted buns. Place burger on the bottom bun and top with grilled onions. Spread a large smear of avocado mash on the top bun. Sandwich together and enjoy!
