This burger can be modified according to any dietary restrictions you may have. Substitute the burger for a veggie patty. The cheese is optional, but I recommend it, even if it is alternative cheese. The bun can be substituted for a gluten-free bun, which you can find at Whole Foods in either the freezer section or where the fresh breads are kept. Happy Eating!
Prep Time: <5 mins
Serves: 1 (but recipe can be multiplied by how ever many burgers you'd like)
- olive oil spray
- 1 grass-fed burger, your choice in size
- 1 whole wheat kaiser bun, slightly toasted
- handful of organic mixed greens
- 4-5 slices of an english cucumber
- 4 slices of a ripe avocado
- 2 slices of red onion
- salt and pepper, to taste
- 1 slice of organic pepper jack cheese
Heat up a small skillet with a little olive oil spray over medium heat. Cook the burger according to desired done-ness, turning on occasion. I cooked mine to medium (which is about 10 minutes) but if you prefer it more or less done, adjust time. By pressing on the burger slightly with a spatula, you can gauge how well the inside is cooked. If it is very soft, then it rare. The tougher it is to press, the more cooked it is.
As the burger is cooking, prep the rest of the sandwich. Slightly toast the bun, until a light brown color comes across the top. Top the top half with the mixed greens, then the cucumber, red onion and avocado. Make sure to put the avocado last, because you want it to be in direct contact with the burger. Salt and pepper if you'd like.
Once the burger is done, remove the skillet from the heat. Place the slice of cheese on top and place a lid over the skillet for about 45 seconds or until the cheese is softened. Place the burger, cheese side down on top of the avocado and place the empty bun on top of the burger. Flip over and viola! A California Burger!