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"My burger combines delicious toppings with a moderate warmness and a great flavor on an English muffin."
- 1 pound ground red meat chuck
- 1 dash hot pepper sauce, or to taste
- 1 avocado - peeled, pitted and sliced
- three slices Monterey Jack cheese, cut into 2 inch extensive strips
- 3 jumbo English cakes, split and toasted
- three teaspoons Dijon mustard
- 1 (four ounce) can diced inexperienced chile peppers, drained
|Prep : 10M||Cook : 3M||Ready in : 20M|
- Divide the floor red meat into three even quantities. Season every one with some hot pepper sauce. I ball up the beef, and poke my finger into it, then fill the hollow with warm sauce. Flatten into patties just a little larger than the English cakes.
- Heat a skillet over medium-high heat. Cover, and cook the red meat patties for approximately four mins per aspect, or till well performed. Top each patty with pieces of cheese in an criss cross pattern. Cover, and turn off the warmth.
- Arrange the toasted English truffles on a serving plate. Spread the lowest half of with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, and top with a layer of inexperienced chilies. Plop the alternative halves of the English truffles on pinnacle. Serve and revel in!
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