Grill your cheeseburgers with layers of bold, creamy thick-cut Farmstyle Cheddar Slices, caramelized onions and fresh guacamole for a quick and easy way to level up a classic meal
Kosher salt and freshly cracked black pepper to taste
For the Guacamole:
4 ripe Hass avocados
3 tbsp freshly chopped chives
½ lemon juiced
½ lime juiced
2 tsp finely chopped jalapeño
Kosher salt and freshly cracked black pepper to taste
For Serving:
Sliced tomato
Share:
Burgers
Add the ground beef, crumbled cooked bacon, onion powder, garlic powder, 1 heaping teaspoon salt, and ½ teaspoon of pepper to a large mixing bowl. Use clean hands to mix the meat mixture until evenly combined.
Divide the mixture into 4 equal portions, then divide each portion in half, leaving you with 8 equal portions.
To form the burger, take one portion of beef and smash it into a round patty, slightly bigger than the bun.
Take one slice of cheese and tear it into quarters. Shingle the cheese on the patty, leaving a ½- inch border.
Take another portion of beef and flatten it to the same size as the first patty. Place it on top and gently crimp the patties together.
Set the finished patty aside on a plate and continue the process with the remaining meat and cheese to make 4 total patties.
Preheat the grill to medium-high heat (400-450 degrees F) and lightly oil the grates.
Add the burger patties to the grill and cook for 4-5 minutes per side.
With 2-3 minutes to go, add the remaining slices of cheese on top of the burgers.
Remove the burger patties from the grill and let rest for 5 minutes.
Caramelized Onions
Heat butter and 1 tablespoon of olive oil a large dutch oven (or pan) over medium high heat.
Add in the sliced onions and season with salt and pepper.
Cook, stirring occasionally, for 15 mins uncovered.
Reduce heat to medium and cook for another 10 minutes stirring frequently.
Drop heat to medium low and continue to cook till onions are deep golden brown for another 5-10 minutes. Place in a bowl to cool.
Guacamole
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
Add the lemon juice, lime juice, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
Assemble your burgers
While the burgers are resting, add the buns to the grill, cut side down, and grill until lightly toasted, about 2-3 minutes.
To assemble the burgers, add a spoonful of caramelized onions and a patty on each bottom bun. Top with guacamole and a slice of tomato. Serve immediately.
Tillamook Sharp Cheddar
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Dan Pelosi
New York Times bestselling author Dan Pelosi is the Italian meatball-making-meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food. He is your best friend in the kitchen — actually, he’s family. Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love.
Dan’s first cookbook, Let’s Eat, is available now! He hosts The Secret Sauce for Food52 and appears regularly on Good Morning America. He splits his time between Brooklyn, NY and Upstate New York, but you can find him online at @grossypelosi.
Meet the chef
Gaby Dalkin
Gaby Dalkin (@whatsgabycookin) is a trained chef, recipe developer, entrepreneur and food/lifestyle writer based in Los Angeles. Her website, What's Gaby Cooking, features original recipes and images along with highlights from Gaby's life and travels. In September 2022, Gaby released her fourth cookbook, a New York Times Best Seller, What’s Gaby Cooking: Take it Easy. In addition to her books, Gaby is known for her popular line of products that includes seasonings, oils, cocktail mixes and more and has made frequent appearances on The Today Show, Kelly & Ryan, Hallmark Home and Family and more. Her debut TV show, My Best Friends Kitchen, premiered Fall 2022 on QVC+.
