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Decadent Burger with Green Goddess
Ingredients
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
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Instructions
1
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.
2
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.
3
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.
4
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.
5
Wipe skillet out and add butter and toast hamburger buns until golden brown, about 1 minute.
6
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.
7
Serve burgers with herby French fries and extra green goddess.
