Recipe: The Rebel


Jeff Camacho, Burger Revolution

Avocado Spread:
2 ripe avocados
1/2 lemon (juiced)
1 cup mayonnaise
1/2 cup sour cream
2 cloves garlic (minced)
salt and pepper

1. Cut avocado in half, remove seed and scoop out avocado pulp into a bowl. Mash it with a fork until it is smooth
2. Add the lemon, garlic, mayo and sour cream. Fold all the ingredients together, season to taste.

Roasted Garlic Mayo:
1 clove of garlic
2 tbsp olive oil
1/2 bunch thyme
1 cup mayonnaise
salt and pepper

1. Preheat oven to 350°F.
2. Slice the top off the head of garlic and place onto a sheet of foil. Add the oil and thyme, wrap up the foil and place into the oven for 45 minutes. (When done, garlic should be soft to the touch, similar to mashed potatoes)
3. Squeeze garlic cloves out into a bowl and mash with fork.
4. Add mayonnaise and mix thoroughly, season with salt and pepper.

1.5 lbs ground chuck
salt and pepper
4 tbsp oil
20 slices of fresh jalapeño
4 slices of cheddar cheese
4 pretzel buns
avocado spread
1 cup potato chips
4 leaves of lettuce
8 slices of tomato
roasted garlic mayo

1. Combine ground chuck with salt and pepper. Form into four patties.
2. Preheat grill to medium heat.
3. Oil patties with 1 tbsp. of oil, season with salt and pepper.
4. Grill to desired doneness.
5. Before the burger is ready, place cheddar cheese on top to melt and the five slices of jalapeño to each.
6. Toast the hamburger buns on the grill.
7. Spread the avocado spread on the bottom of the bun, place burger on top.
8. Add 1/4 cup of potato chips, one leaf of lettuce and two slices of tomato to each.
9. On the top bun, spread the roasted garlic mayo.
10. Top burger and enjoy

Yield: Serves four

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