Avocado Burger — When the Fire Dies Down and You Still Need to Feed Someone

First lupine on the south slopes. Three days of farrier work. Two ranches in the county. Eleven horses. The body is tired in the right way.

Patrick on the porch in the afternoon. Coffee in the good cup. The cottonwoods.

Ribeye over open fire. Salt, pepper, fire. The whole point.

I sat on the porch with coffee Sunday morning before chores. The mountains were the mountains.

Drove to Billings for parts Friday. Stopped at the cemetery on the way home. Stood for ten minutes. Came home.

The wood pile is half what it was at Thanksgiving. I will split another cord on Saturday. The cord will be ready by next winter. The wood always is.

Hauled three bull calves to the auction yard Wednesday. Got a fair price. Came home. Counted the cash. Put it in the ranch account.

Mr. Whelan from down the road came over Saturday with a story about a horse he sold in 1979. The story took an hour. I listened. He needed someone to tell it to.

Worked on the truck Saturday afternoon. Plugs and wires. Two hours. Hands black with grease. Came in. Showered. Ate.

A neighbor's heifer was choking on a corn cob. I drove over with my emergency kit. Cleared the cob with a length of garden hose. The heifer recovered. The neighbor brought a pie the next day.

The Tuesday Roundup AA meeting was eleven this week — three new guys from a referral. The room was full. The coffee was strong.

Storm came through Friday night. Thunder. The dog hid under the bed. The kids slept through it. The cattle bunched up by the windbreak. Standard.

Truck started cold Tuesday. Twelve below. Battery is the original. I will replace it before next winter. I always say I will replace it before next winter. I never have.

A reader emailed about the elk chili recipe. Asked what beer to use if non-alcoholic was not available. I wrote back: any beer is wrong if you don't drink. Use stock.

The barn cats are doing their job. Down to one mouse this week, in the feed shed. The cats brought it to the porch as proof. They are professionals.

Three days of horses this week. The work is meditative. The horses know. The owners pay. The cycle holds.

Drove the back fence line Saturday. Two posts down from elk. Replaced them in the morning. The fence held the rest of the week.

Hank, the dog, herded the chickens by accident. He apologized in the way dogs apologize — eyes down, tail low. The chickens were unimpressed.

Mended the chute hinge Wednesday. Welder was finicky. Got it on the third try. Patrick used to do this. I do it now.

Wrote a blog post Friday night. The first one in two months. About making chili in a snowstorm. Short. Practical. Posted it. Forgot about it.

The Musselshell was clear Sunday. Could see trout in the deeper pools. Did not fish. Just watched.

Listened to the cattle market report on AM radio while I worked the shop. Beef is up. Feed is up. The math is the math.

Took a walk to the river before supper Tuesday. The cottonwoods were silver. The water was running. I did not think much. I just walked.

The ribeye is the ideal, and most weeks I get to it. But some nights the fire is smaller and the body is more tired than I let on, and what I want is something I can put together fast without thinking too hard about it. This avocado burger has become that thing — the creamy avocado does what a good topping should do, which is get out of the way of the meat while still earning its place. Salt, pepper, fire. Same principle. Different cut.

Avocado Burger

Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 4

Ingredients

• 1 1/2 lbs ground beef (80/20)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 ripe avocados, halved, pitted, and sliced
• 1 tablespoon fresh lime juice
• 4 brioche or sturdy hamburger buns, toasted
• 4 slices pepper jack or cheddar cheese (optional)
• 1 cup shredded lettuce
• 1 large tomato, sliced
• Red onion, thinly sliced, to taste
• Mayonnaise or burger sauce, to taste

Instructions

1. Form the patties. Divide the ground beef into 4 equal portions. Shape into patties about 3/4 inch thick, pressing a slight indent in the center of each to prevent puffing during cooking. Season both sides with salt, pepper, and garlic powder.
2. Heat the grill or cast iron. Preheat a grill or cast iron skillet over medium-high heat. If using open fire, let the flames die to strong, even coals.
3. Cook the burgers. Grill patties 4 to 5 minutes per side for medium, or until internal temperature reaches 160°F. Add cheese in the last minute of cooking if using, and let it melt over the heat.
4. Prep the avocado. While the burgers rest, toss avocado slices with lime juice and a pinch of salt. This keeps them bright and adds a clean edge against the beef.
5. Toast the buns. Place buns cut-side down on the grill or in the pan for 1 to 2 minutes until golden.
6. Build the burger. Spread mayonnaise or sauce on both bun halves. Layer lettuce, tomato, and onion on the bottom bun. Set the patty on top, then layer the avocado slices over the cheese. Cap it and press down once, firmly. Serve immediately.

Nutrition (per serving)

Calories: 620 | Protein: 36g | Fat: 38g | Carbs: 32g | Fiber: 6g | Sodium: 680mg