We're cooking more, eating less and, thanks to Weber’s “Way to Grill” cookbook, having a lot of fun with our grill. We modified their recipe for California Burgers with Guacamole Mayonnaise recently and loved the results! This photo story shows how we used the Nicer Slicer to stretch the ingredients, create a tasty sandwich and ensure that we’re not eating more than we need. Makes 10 sandwiches. Scroll to the bottom to download the recipe.
Grate onion, chop tomatoes and cilantro. Mash avocado and mayonnaise together. Stir onion, cilantro, tomatoes, garlic and lime juice into mayonnaise mix, taste and season with salt.
Prepare grill for direct cooking over high heat
Grill chiles over direct high heat, with lid closed (except to check progress). Turn occasionally until skin is blackened on all sides.
Put chiles in a plastic bag, zip closed and gently rub to loosen blackened skin.Rise chiles under cold water to remove rest of skins.
Cut chiles into 1/4" dice.
In a large bowl mix chiles, hamburger, salt and pepper and shape patties.
Grill patties over high heat with lid closed (except to check progress) and cook until medium for 8 to 10 minutes.
Toast and slicer the rye bread using a sharp knife with an 8" blade. Bring patties in from grill and insert one into your Nicer Slicer.
Pull handles closed firmly, but do not squeeze the patty.
Applying gentle downward pressure, slicer through each patty.
Set aside until all patties are cut.Assemble sandwiches using 1 slicered burger and 2 pieces of slicered rye toast and a dollop of mayonnaise.
These thin profile hamburger sandwiches are delicious!
We had guests for dinner the other night and I wanted make a hot appetizer. Looking around the kitchen, I found some “everything” bagels, Romano cheese and a first pressing olive oil. What could I do with those ingredients? Further searching turned up homemade pesto and Tabasco sauce. I became inspired and here is the result:Bruschetta alla Romano (yields 36 pieces)
1½ pre-sliced “everything” bagels
3 Tbsp. good quality olive oil
3 tsp. pesto
¼ cup grated Romano cheese
1 tsp. Tabasco sauce