By Anne Payne

 

The guac (short for guacamole) recipe, with modifications contained in this Payne’s Pantry, came from a vacation my husband and I made to Taos, New Mexico, about four years ago.  The waiter made the guac fresh at our table.  I requested that the waiter’s jalapenos and garlic be left on the side so my husband could add to his guac.

It was so good, we went back several times. On that trip, my husband also convinced me to try bison and rattlesnake, and both were quite good but weird.

 

Equipment needed:

Grill (inside or outside) or fry pan

spatula for burgers

bowl and spoon for guacomale

knife for avocados, tomato, and onion.

 

Ingredients for burgers:

Baby Arugula greens

6 oz. Orange Rind Muenster cheese slices,

Guacamole (recipe included with this recipe)

1-2 lbs. raw hamburger meat (based on guest numbers)

1 pkg. hamburger buns (based on guest numbers)

Weber hamburger seasoning

 

Form individual hamburgers, or buy them pre-formed, and place on grill, indoor or outdoor, seasoning both sides with Weber seasoning or kind of choice.  Cook at medium on both sides.  In last minute or 2 of cooking, place a slice of cheese on top of each burger.

Turn off grill or burner.  Place generous scoop of guacamole (recipe included) on each burger.  Follow with a heap of baby arugula on top.  Place each burger on top bottom bun.

Serve with other half of bun and condiments of mayonnaise, mustard, tomatoes, and onions.

Yes, I compiled this burger recipe, so it is an original.

 

Ingredients for guacamole:

3-4 avocados

1/8 chopped yellow onion

1 Roma tomato, chopped

2 Tbsp. Worcestershire sauce

2 Tbsp. lime juice (to keep from turning brown)

Small palmful of salt

Fresh or dried cilantro (optional)

Chopped jalapenos (optional)

Chopped garlic (optional)

 

Cut avocados in half.  Scoop out large seed.  Remove skin. Slice avocados in pieces.  Place in bowl.  Add chopped onion, chopped tomato, lime juice, Worcestershire sauce, salt, and any optional items. Mix well.