Upon entering the store they had samples of fresh guacamole. I may or may not have hit up the sample station a few times. Maybe I am partial, but I still like my guacamole with a kick better. Theirs was pretty good and we even contemplated skipping Five Guys and making a dinner of chips and guacamole and other appetizer type foods.
Our grand old plan came to a serious halt when we got to the chip aisle. Expensive doesn't even begin to describe the hefty price tag on the tortilla chips. I know they are organic and all, but come on people...the price was RIDICULOUS!! Daniel joked that we would need to take out a second mortgage just to shop there every week.
People were loading their carts up with all kinds of expensive junk and weren't looking at the prices...at all! I was looking at the milk and a lady walked up and grabbed a little jug of milk (less than half of a gallon) and it was over $4!!! That will be some expensive cereal for her in the mornings?!?! Yikes...I am a cheapskate!
Back to the guacamole...this burger is unbelievably awesome. I really mean it when I say this is probably my all time favorite burger. At home, that is, because Five Guys is my favorite place to go out for a burger!
2 tablespoons white onion, grated
1 ripe avocado, pitted and peeled
2 tablespoons mayonnaise
2 plum tomatoes, cored, seeded, and chopped
1 tablespoon cilantro, finely chopped
1 teaspoon lime juice
1 small garlic clove, grated
2 poblano chile peppers
1 1/2 pounds ground chuck
1 1/2 teaspoons salt
1 teaspoon pepper
4 hamburger buns
Using a sieve, rinse the grated onion under cold water and let the excess water drain off. In a medium bowl mash the avocado and mayonnaise together with a for. Stir in the tomatoes, cilantro, lime juice, and garlic. Season generously with salt. Cover with plastic wrap, pressing the wrap directly onto the surface, and set aside. (The mayonnaise can be prepared up to 8 hours ahead of time.)
Prepare the grill for direct cooking over high heat. Brush the cooking grates clean. Grill the chiles over direct high heat, with the lid closed as much as possible, until the skin is blackened on all sides, about 10 minutes, turning occasionally. Remove from the grill and allow to cool completely. Peel off and discard the blackened skin, and then remove and discard the stem, seeds, and ribs. Chop the chiles into 1/2 inch dice.
In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and shape into 4 patties.
Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8-10 minutes, turning once when the patties release easily from the grate without sticking . During the last minute of cooking time, toast the buns, cut sides down, over direct heat. top the burgers with the mayonnaise and serve warm.
Recipe Credit: Weber's Way to Grill
Please don't let the lengthy instructions turn you away. It is really a pretty simple meal to put together...I guess Weber was feeling talkative when he wrote this one up :)