Turn an ordinary burger into an extraordinary one with the addition of three simple ingredients. Introducing my new favorite burger of all time: Garlic, Chipotle, and Scallion Burgers from my trusty cookbook, The New Best Recipe.
I serve them on whole wheat buns and top them with lots of fresh avocado. As for sides, nothing (in my opinion) beats good old baked sweet potatoe fries and asparagus to round out the fat in the burger.
1 1/2 lbs ground lean chuck
1 tsp salt
1/2 tsp pepper
3 unpeeled garlic cloves
1 tbsp minced chipotle chili in adobo sauce
2 tbsp minced scallions
4 whole wheat sandwich buns
1 ripe avocado, sliced
fries of your choice
1 lb baked asparagus
Toast the garlic in a small dry skillet over medium heat, shaking occasionally until fragrant and color deepens slightly, about 8 minutes. Once cool enough to handle, peel and mince. Break up the chuck and sprinkle with salt/pepper. Mix the garlic, chipotle, and scallions into the meat. Divide into 4 equal portions and toss from hand to hand to form a ball. Flatten to 1". Press down on the center of each patty, creating a divot. Grill the burgers divot-side up, uncovered without pressing down for about 2.5 minutes. Flip and cook for another 2 minutes for rare, 2.5 minutes for medium rare, 3 minutes for medium, and 4 minutes for well done.
Asparagus: Clean and dry the asparagus. Pop off the ends, throw on a baking sheet, and spray with Pam and kosher salt. Bake at 400 degrees for 20 minutes exactly. No more or less.
Fries: prepare as packaged.