California Burger

Make the sun‑dried tomato aioli. In a small bowl, combine 3 tablespoons mayonnaise, 2 tablespoons sun‑dried tomato pesto, 2 teaspoons lemon juice, and a pinch of salt. Stir until smooth and fully blended. Cover and refrigerate until ready to use.

Form the hamburger into 1/4‑pound patties. Shape the patties slightly bigger than the buns, taking into account the shrinkage during the cooking process.

Preheat the barbecue or a pan to medium‑high heat. Once hot, lightly oil the grates of the barbecue by dipping a folded paper towel into a high‑heat oil such as vegetable, canola, or avocado oil, then using long tongs to rub it over the grates so the patties don’t stick. If using a pan add a tablespoon of butter. Add the patties to the hot grill and allow several minutes of undisturbed cooking before flipping. Cook until they reach your desired doneness.

Cut the avocado into slices, wash and tear the lettuce into burger‑size pieces, slice the tomato, and slice the purple onions. Just before the burgers are ready to come off the grill, add 2 slices of pepper jack cheese to each patty and allow them to melt slightly.

Butter all of the brioche buns and place them cut‑side down on the grill. Toast for a few minutes.

Layer the bottom bun with the burger patty, lettuce, onion, tomato, and avocado. Spread the top bun with a generous amount of sun‑dried tomato aioli, then place it on top to finish the California‑style burger.

Enjoy!

Love delicious burger recipes? We have several; here are a few:

• Hawaiian Burger
• Smash Burger
• Baja Burger
• Spicy Firehouse Guacamole Burger
• Veggie Burger
• Mushroom Onion Swiss Burger
• French Onion Burger
• Cheeseburger Wraps