1 Pitted and Sliced Avocado
1 lb Ground Beef
4 Slices Dry Jack Cheese
4 Lettuce, Leaves
1 tbsp Louisiana Grills Chop House Steak Rub
4 Sourdough Rolls
2 Sliced Vine-Ripe Tomatoes
Freshen up your traditional grilled hamburger with these easy California-style Burgers. Juicy, seared burger patties are topped with crisp green lettuce, vine-ripe tomatoes and creamy avocado for bright and fresh flavors synonymous with West Coast cuisine. The addition of nutty dry jack cheese and tangy sourdough rolls make these a true delight for the palate.
In a mixing bowl, add ground beef and Louisiana Grills Chop House Steak Rub. Mix to combine, then portion into 4 patties, about 4 oz each.
Unless you have ground your own meat, burgers should be cooked to at least 160F internal temperature in order to cook away any bacteria that may be in the meat. The reason steak or unground beef is safe to eat at lower internal temperatures is because most of the bacteria is on the surface. However, when it is ground, packaged, and shipped, bacteria has a chance to make its way into the meat. Therefore, it should be cooked to 160F to be considered safe for consumption.
Note: It is recommended to use Georgia Pecan Hardwood Pellets with this recipe.
This recipe uses Louisiana Grills Chop House Steak Rub seasoning.
To avoid having your burger patties bubble up while cooking on the grill, make a thumb size indent on each patty before placing them on the grill.