There are simple bun-and-patty burgers, the kind of burgers you squish down and eat in 3 bites — and then there are burgers that you pile with as many things as possible. These are the burgers you eat with a beer and three napkins in your lap — they’re the ones that get so tall, so overfilled with toppings, that you wait until no one is looking to attempt that first gigantic bite. The great thing about them? No matter what combination of condiments you choose to pile on your patty, it still tastes like the best thing in the world.
Makes about 1 3/4 cups
2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired
- Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
- Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.
Photos by James Ransom, Mark Weinberg, Nicole Franzen, and Phyllis Grant
This article originally appeared on Food52.com: 11 Condiments for Burgers