California Cobb Beef Burger
In the highly competitive burger arena, the bun can differentiate a menu item as much as the beef patty. The crusty telera roll is a tasty alternative to the usual squishy bun in this recipe; a topping of classic Cobb salad ingredients further freshen up the burger experience.
2½ lb. ground beef
Freshly ground black pepper
2 large beefsteak tomatoes
2 Hass avocados
1 large yellow onion, peeled
½ cup chunky blue cheese dressing
2 hard-boiled eggs, peeled
6 telera sandwich rolls
4 oz. shredded cheddar cheese
12 slices smoked bacon, cooked
2 cups coarsely shredded iceberg lettuce
1. Lightly oil and preheat grill. Shape ground beef into six oval patties; season with sea salt and freshly ground black pepper.
2. Meanwhile, slice tomatoes to make 6 thick (¼ -in.) slices. Peel avocados, remove pit and slice ¼-in. thick. Season tomatoes and avocado lightly with salt and pepper. Cut onion to make 6 (1/8-in.) thick slices. Dice hard-cooked egg and mix lightly with the blue cheese dressing.
3. Place beef patties on hot grill. Sear until they can be turned without sticking, then turn.
4. While burgers are grilling, place rolls, cut side down, on grill to toast lightly, about 2 min. Divide shredded lettuce among bottoms of rolls. Top with burgers and place one onion and one tomato slice on each burger. Add two bacon slices to each. Divide egg mixture and shredded cheddar among the burgers; top with sliced avocado. Finish with roll tops and serve.
Recipe and photo courtesy of La Brea Bakery