From fruit to dairy, the farms of California yield so many fantastic ingredients. Two of my favorites are pebbly-skinned Hass avocados and Monterey Jack cheese. In fact, the two are somewhat similar in their mild taste and creamy consistency. To create a bit more contrast in flavor and texture, I nix simply sliced avocados in favor of a chunky avocado relish made with diced onion, bright leaves of cilantro, fresh lime juice, and a touch of spicy jalapeño.

　　

Ingredients

serves 4

　　

AVOCADO RELISH

2 ripe Hass avocados, halved, pitted, peeled, and coarsely chopped

　　1/2 small onion, finely diced

　　1 jalapeño chile, finely diced

　　Juice of 1 lime

　　1/4 cup finely chopped fresh cilantro leaves

　　Kosher salt and freshly ground black pepper

　　

BURGERS

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　Kosher salt and freshly ground black pepper

　　1 1/2 tablespoons canola oil

　　4 slices Monterey Jack cheese

　　4 hamburger buns, split; toasted (see page 15), if desired

　　1 small bunch of watercress

　　4 slices ripe beefsteak tomato

　　

Step 1

To make the avocado relish, combine the avocados, onion, jalapeño, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

　　

Step 2

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 3

Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 4

Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes