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Burgers of all kinds are a weeknight dinner staple in the bunny household. We eat turkey burgers, chicken burgers, beef burgers, veggie burgers, and black bean burgers. We eat burgers topped with onions and mushrooms, guacoamole, onion rings, zucchini relish, whatever I can come up with that day. Yes, we loooove burgers!

Today’s feature burger is Bunny’s Sloppy Guac Burger. Many of my burgers are “sloppy” because I love adding moistness to my burgers. This usually results in burgers that are falling apart, but DELICIOUS!

Bunny's Sloppy Guac Burger

Bunny's Sloppy Guac Burger

Start with a sofrito. Sofrito will add flavor and moisture. In case you’ve forgotten, that means heat a little olive oil over medium heat and add one chopped onion with three cloves chopped garlic. Cook until softened.

While sofrito cooks, in a bowl combine one pound ground beef, 1/4 cup breadcrumbs, sprinkle of salt and pepper. When sofrito is softened, add to meat mixture (but reserve some for guacamole). Now you have options. You can add just about anything. If you are going to add additional vegetables beyond the basic sofrito, cook them with the sofrito. Cooked veggies will work much better than uncooked. You could also add a heaping tablespoon of cottage cheese or riccotta cheese as an extra “moist maker.” Believe it or not, you could even add a jar of any vegetable baby food (more on this in a future post).

Crank up the heat in your pan to medium high and form patties. Cook for about 7 minutes on each side. Remember, these are MOIST and sloppy burgers, so avoid turning too many times, or they will really fall apart. That said, even if they do fall apart, don’t worry about it!

While burgers cook, make guacamole. Add reserved sofrito to a small bowl. Dice avocado and tomato and add to bowl. Sprinkle with salt, pepper, and cumin. Add juice of one lemon or lime. If using Haas avocados, the lemon or lime is important to prevent the avocado from turning brown. If using Reed avocados (which we get in our CSA box), you don’t have to worry about oxidation, but the lemon or lime is still nice for flavor. Mix everything together. You can mash the avocado if you prefer, but it is also good with some of the avocado pieces in tact.

When burgers are cooked to desired doneness, top with swiss cheese while still in pan. Once cheese is slightly melted, place burger on bun and top with guac. You could also top with sauteed sliced onions if desired.

Serve with onion rings!

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Always.

My dad is a creature of habit. He goes to the same Cuban coffee shop twice a day, every day, and orders a shot of espresso. He has lived in the same house for over 40 years. He always eats cereal for breakfast and soup and saltines for lunch.  

Always.

Me and My Dad

When I tell him about something I am cooking, invariably, he says, always start with a sofrito. This is just one of the many pieces of advice that comprise the world according to my dad (others include, fix bayonets and charge and make your bed.) This advice could be the subject of an entire book.  But before we get to more recipes, I think we need to at least address the sofrito issue.

What is a sofrito? Essentially it is the beginning of all good cooking. You start with a little olive oil in a pan over medium heat. My dad then adds diced onion, garlic, and green pepper. I usually just do the onion and garlic. Cook until softened. And there you go! Sofrito. Sofrito is traditionally used in Latin cooking, but Sofrito makes almost anything better. Making burgers? Add sofrito into the burger mixture before forming your patties. Making Spaghetti with meat sauce? Start with a sofrito.  Making stir fry? You get the point, right?

Some people add more to their sofrito, but even the basic onion and garlic will completely change your dish.

About Me

Mom to a one-year-old Super Bunny. Amateur cook and photographer. Tiny living enthusiast. Lawyer who would rather write about muffins than motive.

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