Peruvian Avocado Burger
Combine the ground beef, pepper, salt, and Worcestershire sauce in a large bowl. Divide ground beef mixture into 4 thick patties. Refrigerate on a plate for 1 hour, then remove and allow to come to room temperature (about 30 minutes before cooking).
Mix together the garlic, mayonnaise, lemon juice, and salt, in a small bowl to taste. Refrigerate until ready to serve.
Lightly brush each burger patty with vegetable oil, then arrange on the grill, oiled side down. Sear for about 5 minutes, until the burgers are brown and release easily from the grill. Brush with more vegetable oil, flip and cook until the center is medium-rare, approximately 5 more minutes. Brush the buns with olive oil then grill for about 1 minute or until toasted. Flip and toast the other side.
Spread toasted buns with the garlic spread.
Crack an egg in a small pan, melt 1 tablespoon of butter over low heat then cover and cook about 5 minutes until the white is set and the yolk is still runny. Place the egg on top of the of the burger and season with salt and pepper.
Finish with a few shakes of hot sauce. Repeat with the remaining butter and eggs and serve.
1 1/2 Hours
1 1/2 pounds ground beef
Salt, to taste
Pepper, to taste
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/2 cup mayonnaise
1 teaspoon lemon Juice
2 teaspoon vegetable oil
4 ciabatta-style burger buns
Extra-virgin olive oil
4 tablespoons butter, divided
Hot sauce, for garnish