November 24, 2019
Italian/Himalayan Burgers & Avocado-Tomato Spread
Italian/Himalayan Burgers & Avocado-Tomato Spread This tasty new way to top Ground Yak Burgers is certain to please your palate. Fresh avocado, sun-dried tomatoes and a touch of garlic brings this burger to an explosion of flavor.
Download High-Res Image Download Low-Res Image
Ingredients: 1 pound Ground Yak (93% lean)
1 Fresh California Avocado, peeled and pitted
2 tablespoons finely chopped oil-packed sun-dried tomatoes
2 cloves garlic, minced
1/2 cup basil leaves, divided
1 teaspoon kosher salt
3 whole-grain hamburger buns, split
1/3 cup finely chopped fresh fennel bulb (core removed)
Cooking: Mash avocado in small bowl (should be chunky, not smooth). Add sun-dried tomatoes and half of garlic; mix well. Set aside.
Combine Yak, remaining garlic, 2 tablespoons minced basil leaves and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into three 1/2-inch thick patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 8 to 10 minutes to medium rare (145°F) doneness, turning occasionally. Remove patties from skillet. Place buns, cut side down in skillet, cook 1 minute or until lightly toasted.
Place burgers on bottom of buns; top each with equal amounts avocado-tomato spread, fennel and remaining basil leaves. ENJOY !!!
|