BLT Burgers

 

                    What could be better for fans of the BLT than a BLT burger? The asparagus and avocado dip adds that extra taste dimension. When making dips or salsas, prepare them at least 30 minutes before using.

Serves 4-6

• 8 oz/225 gr Canadian bacon slices
• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• Salt and pepper
• 1-2 tablespoons corn oil

Dip

• 6 oz/175 gr baby asparagus spears
• 1 small ripe avocado, peeled, pitted, and finely chopped
• 1 tablespoon lemon juice
• 2 firm tomatoes, peeled, seeded, and finely chopped
• Two-third cup sour cream
• Salt and pepper

1. Remove any rind and fat from the bacon slices and chop finely.
2. Place bacon, ground steak, onion, garlic, and salt and pepper in a large bowl and mix well.
3. Shape into 4-6 equal-size burgers, then cover and let chill for 30 minutes.
4. Trim the asparagus and cook in a pan of lightly salted boiling water for 5 minutes, then drain and plunge into cold water.
5. When cold, drain and finely chop half the spears into a bowl, sprinkle the lemon juice over the avocado and stir in the avocado, tomatoes, and sour cream.
6. Add salt and pepper to taste, cover, and let chill until required.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked to personal preference.
9. Arrange lettuce greens over the bases of 4-6 toasted baps, add the burgers, the reserved asparagus, and some tomato slices.
10. Place a spoonful of dip on top, add the lid, and serve with french fries and the remaining dip.

BON APPÉÉÉÉÉÉÉÉTIT