The ultimate California Brunch Burger is calling your name this summer! Fresh, rich flavor has never been easier when you have pesto, a good burger, avocado and a drippy egg. This burger is gluten free and so delicious.
I know you’re coming off of your high from a long weekend. I know I am. But, the month of May isn’t over YET and I have to celebrate.
In our little food blogger world, we like to crown May as Burger Month! So you’ve probably seen some awesome, incredible, monstrous, unique burgers floating around all month. I just love this because I know it’s causing everyone to think outside of the “ketchup, mustard, pickles” box.
When you see a burger piled high with avocados or something crazy like shortribs, it really makes you think twice before just grabbing the ketchup, right?
Grilling season is certainly my favorite. Food becomes so much more flavorful, just by cooking it on the grill. And maybe I relish in it a bit because that’s when my husband is doing the cooking (can I get a heck yes?!). Food becomes easy, things like potato salad suddenly look like “salad,” and dessert is as easy a slicing open a watermelon.
So brush off those grill tools, I have a burger for you!
THIS is my California Brunch Burger.
The California Brunch Burger is essentially simple, but loaded with flavor. I like to nix the bun for some fresh tortillas or a stack of crisp lettuce, then schmear it with pesto, stack it high with a juicy burger, avocado, and that runny egg.
Having a runny egg is critical here. It adds richness. You don’t need a thick sauce when you have a drippy egg!
This stack is nothing but buttah. Pesto adds such bright flavor, avocado and egg are rich and fatty in the best way possible, and yet the lack of a heavy bun makes this burger feel light and fresh. It’s that perfect balance.
Now, I’m not one to tout reheated burgers, but if you just happen to have some leftover from Memorial Day, you may find yourself tackling a California Brunch Burger in just a matter of minutes. Just an idea.
Here’s the rundown:
California Brunch Burger
Recipe by Melissa @ Treats With A Twist
Recipe is per portion/burger
4-6 ounces of grass-fed ground beef
¼ an avocado
1 Tbs. pesto
1 farm fresh egg
corn tortillas or crisp lettuce to wrap
Season your beef with salt and pepper, being careful not to over-knead the meat. Form your patty and get it on the grill (or an iron skillet indoors). Grill until desired doneness (4-6 minutes per side).
Cook your egg. In a skillet, heat a drizzle of melted butter and carefully crack in your egg. Then, cover with a lid. Once the white is completely cooked and the yolk is still soft, turn off the heat and remove the lid.
Spread your pesto either on your tortillas or lettuce (bun). Next add the grilled burger. Then add the avocado and your egg. A sprinkle of sea salt finishes off the entire stack. Enjoy!
To Print this recipe, we’re going old-school. Just copy and paste the text into a new document on your computer and hit print. So simple.
This is not a sponsored post. Please check out all of the other amazing Burger Month burgers from my fellow food bloggers! I can’t wait to hear which ones you tackle this summer.
And don’t forget to enter the ultimate grilling GIVEAWAY that Kita put together!
My Cutting Board is from this website! They have an AMAZING selection!