Recipe: Summertime Burgers & Fixin's

Happy summer, Bellies! Can you believe it’s June already? I hope that all of you are enjoying the warm weather.
Last week, I promised to post my “Memorial Day Burgers” recipe. Well, it’s been over a week since the holiday, so I’m going to rename the title to “Recipe: Summertime Burgers & Fixin's.”
If kettle-cooked potato chips sound too greasy as a burger accompaniment, check out my simple and healthy “Emeralds & Rubies” recipe (inspired by Allie’s), which can be found further below.

Recipe: Fancy-pants burgers (variation on the original that I posted in July 2008)

Ingredients (makes 6 large burgers):

• 2 lbs fresh/thawed ground beef: I prefer 80/20 meat-to-fat ratio, though 85/15 is also OK.
• 5.2 ounces Boursin Fine Herbs and Garlic Cheese
• 1 clove minced garlic
• 4 slices of raw or cooked bacon, chopped
• Salt and pepper, to taste

In a large bowl, combine all ingredients. Using your *clean* hands, thoroughly mix everything together.
Evenly form six 1-inch thick patties and place on a large plate. When finished, cover plate with foil or plastic wrap and refrigerate until ready to grill (at least 1-hour).
Cook to desired interior temperature.

May I suggest the following?
Serve burger on a warm, buttered high-quality bun/roll (not the crap that comes 6-per-bag that you buy at the supermarket)
Optional burger toppings (my personal favorites):

• Fried egg
• Bacon
• Tomato slice
• Mayonnaise or homemade aioli
• Sautéed onions (recipe below)
• Sliced avocado
• Comte cheese (vaguely similar to gruyere)

Recipe: Silky sautéed onions

Ingredients (makes enough to evenly top 4-6 burgers):

• 3 tablespoons butter
• 1 thinly sliced (or chopped, if you’re lazy) medium-sized white onion
• Salt and pepper, to taste

In a large saucepan over medium heat, add butter. When melted, add onions and sprinkle with salt and pepper. Stir frequently and sauté until onions become nearly translucent (approximately 10 minutes). Serve as a topping for burgers.

Recipe: Emeralds & Rubies (avocado & tomato "salad")

Ingredients (serves 6):

• 3 firm and ripe avocados, sliced (The easiest way to cut an avocado is as follows: Lengthwise, slice cut the avocado in half by circling the perimeter and not cutting in to the pit. Delicately place one hand on each sliced half, and move hands in opposite directions with the same motion used to open a jar. To remove pit, use moderate force and stab sharp knife, blade-side down, horizontally in to pit. Using the handle of the knife, turn utensil counter clockwise until pit loosens. Once pit has been discarded, peel and remove avocado rind. Cut flesh in to ¼-inch slices.)
• 1 large tomato, sliced
• Sea salt and freshly-ground black pepper, to taste
• Olive oil (small amount needed for a drizzle)
• ½ cup-ish fresh cilantro leaves (no stems)

On a large plate, arrange avocado and tomato slices. Top with sea salt and freshly-ground black pepper, to taste. Drizzle lightly with olive oil. Sprinkle with fresh cilantro leaves. Enjoy!