Decadent Burger with Green Goddess – Smithey Ironware

Decadent Burger with Green Goddess

Three logos: Mount Veeder Winery, crossed lines, and Smithey Ironware Company.
Gourmet burger with fries, wine bottle, and glass, in a moody setting with cooking pan.


Serves 3-4

¼ cup packed parsley leaves

¼ cup packed chives, chopped

¼ cup packed dill fronds

2 green onions, chopped

1 garlic clove

1 teaspoon kosher salt

¼ cup mayonnaise

½ cup Greek yogurt

1 teaspoon champagne vinegar

1.5 pounds ground chuck, 80/20 ratio

2 tablespoons canola oil, divided

1 red onion, cut into 4, ½” thick rounds

Diamond kosher salt

freshly ground black pepper

2 ounces Gruyere, cut into 4 slices 1/8th inch thick

2 tablespoons salted butter

4 brioche or pretzel burger buns

2 avocados, peeled and sliced thin

1 cup microgreens

Herby fries for serving




First, make your green goddess dressing. Blend parsley, chives, dill, green onions, garlic, and salt in a food processor until finely processed. Add mayo, Greek yogurt, and vinegar, then blitz until mixed through. Pour into a bowl and set aside.


Divide meat into 4 equal portions, forming patties about 1/2” thick. Make indent in center with thumb to prevent burger from bulging in center.


Heat your No. 12 Cast Iron Skillet over medium-high heat. Once pan is hot but not smoking, add 1 tablespoon of canola oil and sear onion rounds, keeping them intact as much as possible. Cook until softened, about 3 minutes, flip and cook another 2-3 minutes. Transfer to a plate and set aside.


Wipe skillet with a paper towel and return to heat. Raise heat to high, then add remaining tablespoon canola oil to the skillet. Season each patty with 2 teaspoons Kosher salt and a generous portion of black pepper on both sides. Cook patties for 3 minutes until a crust forms. Flip over and add a slice of cheese to each patty, then cook for another 3-4 minutes, until burgers are medium-rare.


Wipe skillet out and add butter and toast hamburger buns until golden brown, about 1 minute.


Place sliced avocado on the bottom of each burger bun. Add burger patty, sliced red onions, a handful of microgreens and a couple of dollops of green goddess.


Serve burgers with herby French fries and extra green goddess.


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