- 1 lb. loose ground beef
- 2 tbsp The Safety
- 2 tbsp unsalted butter
- 4 hamburger buns
- 4 slices of provolone cheese
- 1 ripe avocado
- 1 tsp lime juice
- 4 tbsp mayonnaise
- [Optional] - 1 beefsteak tomato
- Divide the ground beef into four equal portions and loosely shape each portion into a ball. For the best result, use a loose ground beef (as opposed to one that is packed tightly - you can typically tell in the grocery store) and careful not to handle the beef too much or compact it when shaping into a ball.
- Sprinkle an even amount of The Safety over each ball of ground beef.
- Heat a large skillet over medium-high heat.
- Add the butter to the hot pan and melt. - As soon as the butter is melted, place all four balls of ground beef into the pan (make sure to leave space between each one).
- IMMEDIATELY after adding the beef to the pan, smash each ball of ground beef into a patty with the back of a spatula. It is very important to do this as soon as the beef is added to the pan to avoid losing any moisture in the finished product and to achieve the desired crust on the burgers.
- Cook each burger about 4 minutes on the each side.
- While the burgers are cooking, cut the avocado in half (discard the pit) and scoop into a small mixing bowl.
- Mash the avocado with the back of a spoon or fork until it resembles a paste. Add the lime juice and mayonnaise and mix thoroughly.
- Spread an even amount of the avocado mixture on the top and bottom of each hamburger bun.
- [Optional] - Slice the tomato in half and then cut each half into even slices about 1/2 inch thick. Set aside.
- As soon as the burgers are done cooking, place a slice of provolone cheese on top of each burger and turn off the heat. Do not remove the burgers from the pan for at least 2 minutes.
- Layer one burger and 2-4 slices of tomato onto each bun covered with the avocado spread.
- Serve at room temperature.
- Large skillet
- Cutting Board
- Sharp knife
- Dry measuring spoons
- Small mixing bowl