COALS’ AWARD-WINNING BURGER

COALS’ AWARDWINNING BURGER

Makes 1 serving

INGREDIENTS

7 oz ground beef 80/20 Sliced cheddar cheese Potato roll Salt and pepper 1 lb unsalted butter 8 oz hot sauce 1/4 cup of honey 2 haas avocados, pitted and peeled 1 bunch cilantro, chopped Juice of 2 limes Salt and pepper PIckled onions: 3 large yellow onions 1 quart cider vinegar 2 cups water 1 cup agave syrup 3 tablespoons salt, divided

DIRECTIONS

1. Slice onions and place them in a colander.

Sprinkle with 1

Tbsp salt and toss to combine.

Let salted onions rest 1 hour so excessive liquid drains out. 2. In a saucepan, combine vinegar, water and agave.

Bring to a boil, add 1 Tbsp salt, shut off and let cool slightly. 3. Rinse excess salt off onions with cold water and add onions to vinegar mixture.

Let cool one hour, then refrigerate, covered, at least 48 hours and up to 2 weeks. 4. Melt butter in saucepan on medium heat. 5. Add hot sauce and whisk to combine. 6. Drizzle in honey and blend (immersion blender is best) to emulsify. 7. Let cool thoroughly. 8. Mash together avocado, cilantro and lime juice.

Add salt and pepper to taste.

Cover and refrigerate. 9. Light grill on high. 10. Loosely form burger patty and season liberally. 11. Grill potato bun and smear both sides with buffalo sauce. 12. Cook patty to desired temperature and melt cheddar on top. 13. 5. Assemble burger, put patty on bun and add guacamole and onions. Enjoy.

CHEF BILLY ETZEL

Coals Bronxville, NY & Norwalk, CT coalspizza.com