Gorgonzola Burger with Avocado Mash

So far our summer in Oregon has been amazing. We had a pretty hot week a couple weeks ago and I think that is going to be it. It got near 100 degrees and we don't have an sort of air conditioning. As a result we did NO cooking/baking inside and used the bbq. Most summers we do a lot of chicken kebobs, but this summer one of my easy favorites are gorgonzola burgers! I must thank my dad and his love of that delicious cheese because without that introduction as a young adult I don't think I'd be as big a fan. It has now become a staple in our household. Thankfully Costco stocks it in wedge form at a cheaper price per pound than already crumbled.

So, here is it:

Gorgonzola Burger with Avocado Mash, red onion and mixed greens

Gorgonzola Burger with Avocado Mash
Ground beef
Crumbled gorgonzola cheese
Sea salt
Fresh ground black pepper

Mix it all together, form your patties and grill it up!

Avocado Mash
2 ripe avocados, pitted and diced
2 cloves of garlic, crushed (take out before eating or finely mince it to leave it in)
fresh lemon juice (1/2 to 1 whole lemon, to taste)
3 tbsp yellow onion, minced or diced your preference
1/2 cup cherry tomatoes, halved

fine sea salt, to taste

fresh ground black pepper, to taste

1/4 cup Italian parsley, chopped (optional)

Mix all ingredients together and then season with the s + p to taste. I leave the avocado slightly chunky. I like the texture of it more chunky rather than totally smooth. There is a good balance of creamy and chunky!

I added some red onion and mixed greens to the burger this time and I of course couldn't leave out the mayo (I'm obsessed! No joke!). Use bread/bun of your choice. I love putting olive oil on this crusty bread and grilling it for a couple of minutes. This bread is a must for portobello mushroom burgers which were a new hit this summer! The bread absorbs all that yummy juice and gets so soft and crunchy at the same time.

I served the burger with grilled corn on the cob. We are obsessed with this grilled cheesy corn I found on pinterest this summer. On this occasion I left off all but the butter and s + p. Husk and soak the corn for at least 10 minutes and then put directly on the grill and rotate every 2-3 minutes for about 8 minutes total. I don't keep the husks on anymore after the first time leaving them on. Although I like them aesthetically speaking, I hated the mess the charred bits of husk made all over the dinner plate and meal.

FYI - (Avocado Mash appears to be a fancy term for guacamole basically. I thought I invented this term when I made it but I just googled it and nope, not original. :( It was the Gordon Ramsey in me coming out since we are watching Masterchef.)