Dill & Watercress Burger
What you’ll Need….
Buns (I really like brioche but pretzel bread is also very much THE shit)
1 tablespoon of dill rough chop
1 fistfull of watercress (arugula with a drop of honey can be substituted)
1 tablespoon of mayo
3 tsp of olive oil
Juice of 1/2 a lemon
1-2 tomato slices
1/4 lb. of ground burger
1 Korean style beef short rib (optional)
1 tsp of butter
1 tsp of garlic powder
2-3 pinches of salt
Here’s How to do It…
Because I prefer to get everything done in one pan I will get the buns cooked first. So in a small non-stick pan add butter and about 2 tsp of the olive oil on medium heat until the butter starts to turn a little brown. Then put the buns in face down. Cook the buns until the edges just have some nice brown to them. Set those aside and mix the dill in to the mayo then spread that over the buns. We do this to make a barrier between the water in the burger ingredients and the bread.
Now mix garlic powder in to the ground meat and make a nice even patty. Get that patty in the pan until both sides are brown and it is firm in the middle when you press on it with your finger, set aside.
It’s at this point you can cook off the short rib seasoned with some salt. I just did this because I was really hungry, but not totally necessary.
Make sure you have the half avocado sliced evenly and your tomato slices ready. In a small bowl toss watercress with lemon juice and remaining olive oil with a pinch of salt. If you can’t get your hands on watercress, replace with arugula which is more readily available as well as being a little more bitter so you can add a drop of honey to it to if you like which will thicken the lemon vinaigrette and balance out the bitterness in the green.
Now that you have all the components ready I like going avocado first, tomato, burger, and green salad on top with the addition of the short rib if I’m crazy hungry.