📝 About This Recipe
Experience the quintessential taste of the West Coast with this vibrant, elevated California Burger. Combining a juicy, seared beef patty with the buttery richness of perfectly ripe Hass avocados and a bright lemon-herb aioli, this burger captures the 'fresh-is-best' philosophy of California cuisine. It’s a harmonious balance of textures—crunchy sprouts, molten Monterey Jack cheese, and silky avocado—that transforms a fast-food staple into a gourmet masterpiece.
🥗 Ingredients
The Beef Patties
- 1.5 pounds Ground Chuck (80/20 lean-to-fat ratio) (cold, freshly ground if possible)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (melted, for brushing the buns)
The California Toppings
- 2 pieces Hass Avocados (ripe, thinly sliced or mashed)
- 4 slices Monterey Jack Cheese (thick cut)
- 1 cup Alfalfa Sprouts (washed and patted dry)
- 1 large Heirloom Tomato (sliced into 1/4 inch rounds)
- 1/2 small Red Onion (shaved into paper-thin rings)
- 4 pieces Brioche Buns (split)
- 4 leaves Bibb Lettuce (rinsed and dried)
Lemon-Herb Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
-
1
In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, and minced chives to create the aioli. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
-
2
Divide the cold ground chuck into four equal portions (6 oz each). Gently shape them into balls, then flatten into patties about 3/4-inch thick. Ensure the patties are slightly wider than your buns, as they will shrink during cooking.
-
3
Using your thumb, create a shallow indentation in the center of each patty. This prevents the burger from puffing up into a dome shape while searing.
-
4
Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to wisps of smoke appear.
-
5
While the pan heats, brush the cut sides of the brioche buns with melted butter. Toast them in the pan or under a broiler until golden brown and crisp. Set aside.
-
6
Generously season both sides of the beef patties with kosher salt and cracked black pepper just before they hit the pan. Do not season the meat in advance, as salt can draw out moisture.
-
7
Place the patties in the hot skillet. Sear undisturbed for 3-4 minutes until a deep, dark brown crust forms on the bottom.
-
8
Flip the patties. Immediately place a slice of Monterey Jack cheese on each patty. Add a teaspoon of water to the pan and cover with a lid for 30-45 seconds to perfectly melt the cheese.
-
9
Remove the patties from the pan and let them rest on a warm plate for 3 minutes. This allows the juices to redistribute throughout the meat.
-
10
Prepare the avocados: peel, de-pit, and slice them thinly. Squeeze a tiny bit of lemon juice over them to prevent browning.
-
11
Assemble the base: Spread a generous tablespoon of the lemon-herb aioli on the bottom half of each toasted bun.
-
12
Layer the toppings: Place a leaf of Bibb lettuce, followed by the tomato slice and the shaved red onion.
-
13
Add the star: Place the rested cheesy patty onto the vegetables. Top the patty with a generous fan of avocado slices.
-
14
Finish with the crunch: Pile a handful of alfalfa sprouts over the avocado. Spread more aioli on the top bun and press it down gently to secure the layers.
💡 Chef's Tips
Use 80/20 ground chuck for the perfect fat content; anything leaner will result in a dry burger. Keep the meat as cold as possible until it hits the pan to ensure the fat doesn't melt prematurely, which preserves the texture. Don't overwork the meat when forming patties; a light touch keeps the burger tender rather than dense. Always salt your tomatoes lightly before adding them to the burger to enhance their natural sweetness. If you can't find alfalfa sprouts, use microgreens or baby arugula for a similar peppery crunch.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries and a spicy chipotle dipping sauce. Pair with a crisp, hoppy West Coast IPA or a chilled Sauvignon Blanc. A side of vinegar-based coleslaw provides a bright acidity that cuts through the rich avocado. For a true California experience, serve with a side of fresh fruit salad or grilled corn on the cob.