The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s. So let's make one!
- 2 lb ground
- 4 Portobello Mushroom Caps
- 1 Onion, sliced thin
- 1 Avocado
- 3 Tbsp. Cooking Oil
- 4 Tbsp. Olive Oil
- 1/4 cup
- 1 Tbsp.
- 1/2 tsp. Ground Cumin
- 2 tsp. Dried Oregano
- Salt & Pepper
- Dump your ground meat into a bowl. Season it with salt, pepper, and whatever else you want; you can add spices, Worcestershire sauce or chiles.
- Shape your burgers into patties. Make your patties a bit bigger than you want them later because the burgers will shrink up a bit once you cook them.
- Oil your grill and grill or sear those patties. Cook them until your desired doneness (around 130-145ºF for medium rare, around 1 minute per side for each inch of thickness).
- Add your cheese and toast your buns. Let the cheese melt while the burgers are still on the grill.
- Once your burgers are finished cooking and your cheese is melted and your buns are slightly charred, throw some condiments and toppings on those burgers.