The Californian


Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me


For each Hamburger


This is a delicious hamburger, with the added depth of two of California’s primary products, delectable avocados, and deep, rich black olives.


Olive oil

Thinly sliced garlic

Ripe avocado

Sliced or chopped black olives


Grilled beef patty

Fresh coarse ground black pepper to taste

1 sourdough roll or 5 to 6 inch section of baguette

Sweet and Hot Brown Mustard


Swiss Cheese

Tomato slices

Sweet purple onion rings

Crisp Lettuce


Heat some olive oil in a heavy skillet over a medium low heat and gently sauté thinly sliced garlic in it.  How much?  For one or two burgers, about 2 tablespoons of olive oil and 4 to 6 cloves of garlic.  When the garlic has just turned golden, pour into small bowl and set aside.  Dice an avocado into a bowl and mash it.  Add some sliced or chopped black olives and set aside.  Grill or broil your beef patties and drain off excess fat on paper towels or pieces of brown paper bag.  Split the roll or piece of baguette and paint with the garlic infused olive oil.  Toast lightly.  Spread one side with sweet and hot brown mustard and the other side with the olive and avocado mixture.  Place a grilled beef patty on one side.  Sprinkle with coarse ground black pepper.  Top with slices of Swiss cheese, tomato, sweet purple onion and finally, with a crisp lettuce leaf.  Top with the other half of the bun or baguette and enjoy.

The English Country Kitchen

        Copyright © 2008 - Geraldine Duncann

advanced web statistics