CUISINE

A BETTER burger

TASTY TAKES ON THIS SUMMERTIME CLASSIC

BY MELISSA TATE

TIPS & TRICKS: Fresh veggies and homemade sauces always make for a better burger. Your local farmers market is the best place to find fresh produce and ingredients for homemade sauces.

FARM FRESH BURGER WITH HOMEMADE MAYO

MAKES: 2 BURGERS | PREP: 15 MIN. | COOK: 10 MIN. | TOTAL: 25 MIN.

INGREDIENTS: 1 lb. ground beef | Salt and pepper | 1 large tomato, sliced in thick rings | 1 small red onion, sliced in thick rings | Refrigerator pickles (found in the refrigerated section of your grocer) | 2 slices of American cheese | Homemade mayo, recipe below | 2 fresh hamburger buns Homemade Mayo Ingredients: 1 egg | 1 Tbsp. lemon juice | ½ tsp. salt | 1/8 tsp. garlic powder | 1 cup avocado oil MAYO DIRECTIONS: MIX egg, lemon juice, salt, and garlic powder in a blender. POUR in avocado oil slowly and mix on high until desired consistency. Homemade mayo will keep refrigerated in an airtight container for up to 10 days. BURGER DIRECTIONS: PREPARE Homemade Mayo ahead of time. For burgers, heat a nonstick pan to medium/high heat. HALF ground beef into two ½ pound portions. FORM each portion into a patty. Salt and pepper both sides of patties and place into hot skillet. COOK 2 minutes on each side and repeat until the internal temperature is 160° or your desired temperature. REMOVE patties from heat and set aside. PLACE one slice of American cheese on each patty immediately. Now build your burgers. SPREAD mayonnaise onto each side of the fresh bun and place a patty with melted cheese on the bottom bun. TOP with fresh veggies, pickles, and top bun.

TIPS & TRICKS: A better bun is a sure-fire way to make a better burger —onion buns and brioche buns are always a favorite in our house.

MUSHROOM SWISS ON SAVORY ONION BUN

MAKES: 2 BURGERS | PREP: 15 MIN. | COOK: 15 MIN. | TOTAL: 30 MIN.

INGREDIENTS: 1 lb. ground beef | Salt and pepper | 4 white mushrooms, sliced | ½ small red onion, sliced | 2 slices of Swiss cheese | 2 Tbsp. mayonnaise | 2 onion buns or brioche bun DIRECTIONS: HEAT nonstick pan to medium/high heat. HALF ground beef into two ½ pound portions. FORM each portion into a patty. Salt and pepper both sides of patties and place into hot skillet. COOK 2 minutes on each side and repeat until the internal temperature is 160° or your desired temperature. REMOVE patties from heat and set aside. PLACE one slice of Swiss cheese on each patty immediately. PLACE mushrooms and onions in the pan with beef grease and cook, stirring often, for 3 to 4 minutes. REMOVE mushrooms and onions from heat and build your burger. SPREAD mayonnaise onto each side of the onion bun and place a patty with melted cheese on the bottom bun. Top with mushrooms and onions. PLACE top bun over mushrooms and onions.

TIPS & TRICKS: Getting adventurous with your burger cheese can open you up to many new recipes. Start with the cheese and build from there!

SOUTHWEST BRUNCH BURGER

MAKES: 2 BURGERS | PREP: 20 MIN. | COOK: 20 MIN. TOTAL: 40 MIN.

ABOUT OUR CHEF

Melissa is a freelance food writer with a passion for hospitality and home cooked meals. Along with writing, she helps her husband run their working ranch and event venue in Rockwall, Texas. To follow her cooking and ranching adventures Instagram at @MELISSATATETX

INGREDIENTS: 1 lb. ground beef | Salt and pepper | 2 eggs | ½ cup Pico de Gallo | 2 slices of pepper jack cheese | 2 Tbsp. avocado mayo or guacamole salsa | 2 buns DIRECTIONS: HEAT a nonstick pan to medium/high heat. HALF ground beef into two ½ pound portions. FORM each portion into a patty. Salt and pepper both sides of patties and place into hot skillet. COOK 2 minutes on each side and repeat until the internal temperature is 160° or your desired temperature. REMOVE patties from heat and set aside. PLACE one slice of pepper jack cheese on each patty immediately. FRY each egg one at a time in the heated beef grease to the desired doneness. SPREAD sauce on buns, place patty and cheese on the bottom bun, and top with Pico de Gallo. PLACE egg on the burger or enjoy on the side.

A SMATTERING of stuff

THAT’S MAKING US SAY “WE LIKE IT!” THIS MONTH

BY HEATHER WITHERSPOON

SPICE IS NICE

Turn up the heat on a summer sipping staple with Avión’s Chili Mango Margarita.

INGREDIENTS

1 part Avión Silver 2 parts mango puree ¼ part agave syrup ¼ part fresh lime juice

DIRECTIONS

Rim glass with lime and ¼ part sea salt, and 1 part chili powder. Combine ingredients in a shaker with ice. Shake and strain over ice in a glass. Garnish with dried mango.

TEQUILAAVION.COM

GREEN WITH ENVY

An effortlessly cool and elevated take on the classic flip-flop, these

Wonderland Thong Sandals in

Green Goddess from Free People feature a chunky silhouette and flatform style, and a durable rubber outsole.

FREEPEOPLE.COM, $98

DURABLE DINING

Williams Sonoma has taken melamine to new levels of artistry with the

Rustic Outdoor Dinnerware

Collection. The wide-rimmed dinnerware and serving pieces capture the beauty and dimension of antique earthenware, yet they’re made of shatterproof melamine — the perfect choice for outdoor and casual meals.

WILLIAMS-SONOMA.COM, $5 - $140 (12-PIECE PLACE SETTING)

CARRY ON!

The Open Story Commuter Backpack in Thistle is practical, and fun rolled into one. The heavyduty zippers, padded straps, laptop pocket, and roomy interior are just a few of the features that make it a great addition when hitting the road or the gym.

TARGET.COM, $50