Take your burger to the next level

As part of National Hamburger Month, and in anticipation of Memorial Day, chef Regina Mehallik of R Bistro shows viewers of how to take their burger to the next level.

Burger #1:

Traditional burger with apple wood smoked bacon, avocado, watercress & apple-tomato chutney

Servings 4-5

1 ½ pounds Laura’s Lean Beef, ground

1 Tablespoon Worcestershire sauce

2 – 3 Tablespoons onion, grated

Kosher salt and fresh ground black pepper to taste

12 slices applewood smoked bacon, cooked

1 avocado, cut into slices

1 bunch watercress

4 Tablespoon apple-tomato chutney

In a large bowl combine the above ingredients and gently mix.  Prepare a small patty and cook off in advance to determine the correct seasoning necessary for your burgers, make adjustments if necessary. Form the beef

into 5 oz. patties making a deep impression in the center with your thumb.  Grill to order to medium. Top with 3 slices bacon, 4 slices avocado, watercress and one Tablespoon apple-tomato chutney.

Burger #2:

Beef and black bean burger with guacamole salsa

Servings 8-9

2 avocadoes, roughly chopped

½ red onion, finely chopped

1 jalapeno, seeded, finely chopped

1 garlic clove, minced

Zest + juice of lime

1 pound Laura’s Lean Beef, ground

1 pound cooked black beans

½ cup cooked rice, cold

1 Tablespoon ancho chili powder

1 ½ teaspoon ground cumin

1 ½ teaspoon ground coriander

2 Tablespoon onion, grated

1 Tablespoon chipotle in adobo

1 green pepper, diced

Kosher salt and fresh ground black pepper, to taste

In a large bowl combine avocadoes, red onion, jalapeno, garlic, lime zest and juice. Seal tightly and refrigerate to prevent browning. In a separate bowl, combine the rest of the ingredients.  Prepare a small patty and cook off as a test, check for seasoning and adjust to taste.  Portion the burgers into 5 oz. portions and place on a sheet pan.  Refrigerate until ready to use.  Makes approximately 8-9 burgers. Grill to order to medium. Top with a dollop of the guacamole. This can be served on a bun with lettuce or open-face on grilled bread.

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