Bunless Cheeseburger with Avocado Mayo and Artichokes
Hearty beef patties with melted cheese and marinated artichoke hearts with creamy avocado mayonnaise.
1poundgrass-fed ground beef
41-ozslices cheeseMonterey Jack, Swiss, Cheddar
8ouncesmarinated artichoke heartspreferably in olive oil
Kosher salt and pepper
Season beef with garlic powder, salt and pepper, and divide into four 4-ounce patties.
Cook burgers to desired level of doneness indoors in a cast iron skillet, or outdoors on a grill set to medium-high heat, flipped halfway through cooking time (4-5 minutes per side). During the last 2 minutes of cooking, top each with 1 slice of cheese to melt.
To make avocado mayo, combine ripe avocado with mayonnaise and mash well with a fork. Season to taste with salt and pepper.
Serve each cheeseburger with 3-4 tablespoons avocado mayo and 2 ounces marinated artichoke hearts in oil.
Note: You can make your own marinated artichokes using 4-ounce quartered artichoke hearts, ½ cup olive oil, dried Italian seasoning blend, and salt and pepper to taste.