Before it became too terribly chilly and uncomfortable to remain outside for any length of time, we set our television up on the back deck one evening, cooked burgers and enjoyed a movie in the refreshingly crisp air, wrapped in cozy blankets.
BURGERS WITH AVOCADO RANCH DRESSING
2 cups baby spinach
2 pounds ground beef
1/2 onion, finely chopped
1 tablespoon Worcestershire sauce
salt and pepper
1 tablespoon olive oil
slices of sharp cheddar cheese
1 avocado, pitted and peeled
3/4 cup sour cream
2 tablespoons each chopped fresh chives, dill and parsley
juice of 1 lemon
1 teaspoon green hot sauce
brioche rolls, split and toasted
lettuce and tomato
In a food processor, pulse the spinach and onion until finely chopped. In a mixing bowl, combine the spinach mixture, beef and Worcestershire, season with salt and pepper. Form into patties. Rinse out the processor bowl and return it to the base.
Heat a cast-iron skillet over medium-high. Add the oil, then the patties and cook, turning occasionally, until browned, about 8 minutes. During the last minute or so of cooking, top each patty with 1 slice of cheese.
In the processor, combine the avocado, sour cream, herbs, lemon juice and hot sauce. Season with salt and process into a smooth, thick dressing.
Serve the patties on the rolls with the lettuce, tomato, onion and dressing.
Recipe adapted from Rachael Ray, September 2015