| Level: | Easy |
| Total: | 17 min |
| Prep: | 10 min |
| Cook: | 7 min |
Instructions
- Bobby’s Perfect Patty
- Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don’t overwork the meat). Make a depression in the center with your thumb so the burger won’t bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
- Cheese
- Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.
- Avocado Relish
- Avocado is one of Bobby’s favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.
- Watercress
- L.A. doesn’t do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.
- Tomato
- One thick, juicy slice takes the place of ketchup.
Reviews
Yummy going try it soon.
Great
Thank you!!!!! This is one of my favorite burgers!!!!!
Good!
Made these last night… the burger was simple, but delicious. The avocado relish was unbelievable! Great easy recipe for an early summer dinner:)
Amazing burger! The avocado relish is certainly the star of this burger. I added 2 slices of peppered bacon to each burger and the crunch of the bacon really went well with the rest of the composition. Would def recommend and make again!
I loved it, I’m a huge fan of avocados. The relish was delish, and that was despite my slight variations due to available ingredients. I used veggie oil and vinegar in the relish cause my neighbor and I were fresh out of limes, and I put the burger on french bread instead of burger bun. I left watercress out because my sister hates it, but I would love a redo 100% Bobby style. It was great, plan to do it again!
Love the avocado relish. It may be a little dry for people who like their meat well done, but I’ve made this 3x and all 3 times have been hits! so for today (July 4 guess what I will be making :
Outstanding. I’ve made this twice now and it’s been a huge hit both times!
thank you