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Backyard California Burgers
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2 pounds ground chuck or ground beef

1 teaspoon seasoning salt

1 tablespoon Worcestershire sauce

6 (3/4-ounce) slices Land O Lakes® Deli American


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

How to make

  1. STEP 1

    Combine ground chuck, seasoning salt and Worcestershire sauce in bowl. Shape mixture into 12 (4-inch) patties. Place onto waxed paper.

  2. STEP 2

    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.

  3. STEP 3

    Heat gas grill on medium or charcoal grill until coals are ash white.

  4. STEP 4

    Place patties onto grill. Grill turning occasionally, 9-12 minutes or until internal temperature reaches 160°F. or desired doneness.

  5. STEP 5

    Combine all topping ingredients in bowl; mash with fork until well mixed. Set aside.

  6. STEP 6

    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.

Tip #1

- Look for prepared roasted garlic in jars in the produce aisle of the supermarket.

Tip #2

- Fat is what makes a juicy burger. Choose ground chuck or ground beef that is 80-85% lean.

Tip #3

- 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.

Tip #4

- Don’t press down burgers when cooking or the juices will run out and your burgers will be dry.

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