Ingredients
Scale
- A big pat of grass fed butter (such as Kerrygold, optional)
- 1 lb. grass fed ground beef or other ground meat (shoot for higher fat content … 85% lean is good)
- Salt & freshly ground pepper
For each burger:
- 1 good quality burger bun (I used my [sourdough brioche burger buns-recipe herehttps://www.sumptuousspoonfuls.com/sourdough-brioche-burger-buns/]), sliced
- 1 – 2 slices pepper jack cheese
- About 1/4 cup cowboy caviar
- 1/3 of a fresh, ripe avocado, sliced or smashed
- Sriracha ranch dressing (store bought — or use this recipe)
Instructions
- Divide the meat into 1/4 lb. chunks (or as big as you want them) and shape each chunk into a ball.
- Heat a non-stick large frying pan over medium heat. Add the butter (if using) and let melt. Put the balls of ground meat onto the pan, spacing them out well and use your fingers or a firm spatula to flatten the balls into round burger shapes. Sprinkle with salt & freshly ground pepper. Keep smashing the burgers flat with your spatula while cooking until the bottoms of the burgers have dark brown spots all over, 2 – 5 minutes.
- Flip the burgers, sprinkle with salt & pepper on this side and then add slices of cheese. Cover and cook just until the cheese is melted and bubbly and the burgers have nice browned spots on the bottom. (Burgers will shrink while cooking.)
- Remove the burgers from heat and toast the sliced buns in the pan, cut side down, to absorb the juices from the burgers. Spread sriracha ranch on at least one of the buns … and/or drizzle on top of the other toppings after assembly.
- Slide the cooked burgers (with melty cheese) onto the toasted buns. Top with cowboy caviar and avocado. Add any other condiments as desired. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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