Best Burger in Town!

Get ready to grill! On this episode of Cooking with Flava with Ava, we’re cooking up a stuffed brunch burger and a yummy vegetarian burger served with steak fries, onion rings, and fresh dill pickles! 🍔 ✨ Click above to watch as I grill up these burgers plus some delicious sides!​

The Best Brunch Burger 

Can’t decide between breakfast and lunch? Need a good burger after a Friday night out? Then you’re in luck!

Total Time 30 mins

Servings 4 people

Ingredients

• • 1 lb cold 80% lean 20% fat ground beef
  • 3-4 slices of bacon
  • 1-2 eggs
  • sliced avocado
  • lettuce
  • paprika
  • garlic powder
  • onion powder
  • Italian seasoning
  • salt + pepper
  • Worcester sauce
  • 1 teaspoon A1 sauce
  • 1 teaspoon bougie peppercorn mustard
  • dairy free smoked gouda slices
  • 7-grain buns

Directions

• • Preheat grill to 325 degrees.
  • Add paprika, garlic powder, onion powder, Italian seasoning, salt, pepper, Worcester sauce, A1 sauce, and mustard to cold ground beef.
  • Mix together with hands or a large spoon until combined.
  • Use mold or hands to form a nice layer of beef, then add cheese in the middle of the beef patty.
  • Cover the cheese with more patty mixture until the burger is one unit.
  • Use a gadget or hand to create a 1/2 inch indentation in the middle of the patty to help cook evenly.
  • Chill patty in the fridge for 15 minutes to set.
  • Place patty onto the grill, or you can use a sauté pan.
  • Grill for around 7 minutes, depending on how you prefer your burger to be cooked.
  • Add dairy-free gouda while cooking patty for 2 minutes or until cheese is melted.
  • To assemble the brunch burger, start by placing the burger on the bottom bun, then cover with sautéed onions.
  • Spread sriracha mayo on the top bun, and add lettuce, avocado, bacon, and a fried egg.
  • Serve with steak fries and pickles, and enjoy!

Juicy Grilled Mushroom Burger 

After you give this vegetarian burger a try, you may think twice before ordering your standard burger!

Prep Time 15 mins
Total Time 30

Servings 1-2 burgers

Ingredients

• • 1-2 portabella mushrooms
  • 1 1/2 teaspoons of olive oil
  • 1 teaspoon Italian seasoning
  • salt + pepper
  • 3/4 teaspoon minced garlic
  • 1- 2 tablespoons balsamic vinegar white champagne
  • 2-3 fresh basil leaves
  • dairy-free smoked gouda
  • onion ring see recipe
  • sliced avocado
  • roasted red peppers
  • pesto
  • mayo
  • red leaf lettuce
  • 7-grain buns

Directions

• • Preheat grill to 325 degrees.
  • Wipe the mushroom down with a damp paper towel to remove any dirt.
  • In a bowl, mix olive oil, Italian seasoning, minced garlic, balsamic vinegar, and salt and pepper,
  • Pour marinade over the mushroom in a shallow bowl, making sure to completely cover in marinade.
  • Surround with fresh basil leaves and set aside to marinade for 4-5 minutes. Be careful not to over-marinade or the mushroom could become too soft.
  • Grill for 5 minutes on each side, allowing grill marks on both sides. Add dairy-free gouda and cook for 2 minutes or until cheese is melted.
  • It’s time to assemble your burger!
  • Toast bun, then place mushroom, onion ring (recipe below or click here), sliced avocado, lettuce, and roasted red peppers on one side.
  • Spread pesto aioli (pesto + mayo) on the remaining bun.
  • Serve with steak fries and pickles, and enjoy!

Crunchy Onion Rings

Double the batter, double the crunch! This onion ring recipe is simply irresistible.

Prep Time 5 mins
Total Time 15 mins

Servings 4 people

Ingredients

• • 1 large onion
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup almond milk
  • 3/4 dry bread crumbs
  • 1/2  tablespoon salt
  • 1/2 tablespoon pepper
  • 1 tablespoon seasoned salt
  • 1 pinch of chili powder

Directions

• • Heat fryer to 325 degrees
  • Cut ends off of the onion.
  • Start to pull rings apart, creating the circular shape of the onion rings.
  • Combine flour and baking powder in a shallow bowl.
  • Add egg and almond milk to a bowl that contains flour and combine.
  • Mix breadcrumbs, garlic powder, chili powder, seasoned salt, and salt and pepper in a separate bowl.
  • Dip onion rings in egg mixture to breadcrumbs.
  • Repeat process back to the batter, then breadcrumbs mixture
  • Fry for 2-3 minutes on each side.
  • Let onion rings cool on a paper towel-lined plate.
  • Serve with your favorite dipping sauce, and enjoy!

Herbed Steak Fries

These flaky, flavorful fries are the perfect addition to our burgers!

Prep Time 15 mins
Total Time 30 mins

Servings 4-6 people

Ingredients

• • 2 large potatoes
  • olive oil
  • 2 tablespoons Italian seasoning
  • 1 tablespoon onion powder
  • salt + pepper
  • dairy free parmesan
  • parsley

Directions

• • Preheat the oven to 425 degrees.
  • Clean and cut potatoes into 1/4 slices.
  • Drizzle olive oil, Italian seasoning, salt, and pepper, then combine.
  • Spread potatoes on an aluminum foil-lined baking sheet.
  • Cook for 15 minutes, then remove from oven.
  • Sprinkle on a dairy-free parmesan and chopped parsley.
  • Finish in the oven for about 5 more minutes, and enjoy!

Fresh Dill Pickles

Who knew how easy it is to make pickles at home! Avoid the food coloring typically found in store-bought pickles and make them yourself.

Prep Time 15 mins
Total Time 15 mins

Servings 8-9 pickles

Ingredients

• • 1 1/2 cups of water
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 3 medium cucumbers
  • mason jar or air-tight container
  • 1 teaspoon of peppercorn
  • 1 tablespoon minced garlic
  • 2 tablespoons dried or fresh dill
  • 1/2 teaspoon red pepper flakes

Directions

• • Begin pickling liquid by bringing water, vinegar, and salt to a boil, stirring until the salt is dissolved.
  • While the liquid is boiling, cut cucumbers into quarters.
  • Remove liquid from heat.
  • Add peppercorns, garlic, dill, and red pepper flakes to a mason jar or air-tight container.
  • Add sliced cucumbers to the jar, then pour the pickling liquid over the top until cucumbers are entirely submerged.
  • Cover and store for at least 24 hours. The longer, the better! I recommend chilling for a week before serving.