2 pounds ground chuck or ground beef
1 teaspoon seasoning salt
1 tablespoon Worcestershire sauce
1 ripe avocado, pitted, peeled
1 tablespoon fresh lemon juice
1 teaspoon finely chopped roasted garlic or garlic
1/4 teaspoon salt
1/4 teaspoon pepper
6 lettuce leaves
6 large hamburger buns
6 slices tomato
Combine ground chuck, seasoning salt and Worcestershire sauce in bowl. Shape mixture into 12 (4-inch) patties. Place onto waxed paper.
Cut cheese slices into quarters. Make 6 stacks of 4 cheese quarters; place 1 stack into center of 6 patties. Top each with 1 patty; press and pinch edges to seal tightly. Flatten slightly. Refrigerate 30 minutes or until firm.
Heat gas grill on medium or charcoal grill until coals are ash white.
Place patties onto grill. Grill turning occasionally, 9-12 minutes or until internal temperature reaches 160°F. or desired doneness.
Combine all topping ingredients in bowl; mash with fork until well mixed. Set aside.
Remove burgers from grill. Place 1 lettuce leaf onto bottom half of bun. Top with 1 slice tomato, burger, about 1 tablespoon avocado mixture and top half of bun.
- Look for prepared roasted garlic in jars in the produce aisle of the supermarket.
- Fat is what makes a juicy burger. Choose ground chuck or ground beef that is 80-85% lean.
- Use an instant read thermometer to tell what the temperature is inside the burger. A browned outside is not an indicator of doneness inside burger.
- Don’t press down burgers when cooking or the juices will run out and your burgers will be dry.