Don’t you just love making an entire meal alfresco on the grill? For this bodacious burger the meat isn’t the only thing that benefits from that sear and smoke; the avocado, onion, asparagus and hearth bread were all grilled as well. These ingredients stack up to create a splendid alfresco meal with a symphony of flavors, textures and colors.
To make an especially toothsome and tender burger, I mixed some Worcestershire sauce, a beaten egg and chopped onions into the ground beef before forming patties. Another delicious way to season ground beef is with powdered ranch dressing and a beaten egg. The egg creates a softer “fluffier” burger. Pieces of plastic wrap {or waxed paper sheets} between the patties make them easy to store and flip onto the grill.
Instead of traditional burgers buns I love creating more of an open face knife and fork affair starting with slices of crusty, holey hearth bread
slathered with good quality mayonnaise and put straight on the grill.
After the bread slices had a little touch of golden brown and slightly charred on one side I flipped them over to create the same affect on the other side.
The seasoned burgers and sliced red onions went directly on the hot grill.
I flipped them when they were done to my liking on the first side and topped the burgers with shredded Tillamook Monterey Jack cheese.
The seeded avocado halves went cut side down directly on the grill.
Here are the finished grilled vegetables: the avocado halves and onions were layed directly on the clean, hot grill.
The asparagus were tossed in olive oil, salt and pepper before placing them in a grill basket over the medium high heat and tossed around until they were tender and marked with shades of golden from the heat.
To build the bodacious burger I mashed the grilled avocado on the grilled slices of hearth bread which had been spread with good quality mayonnaise before grilling and sprinkled it with a little sea salt.
On top of the mashed avocado is a leaf of fresh, washed lettuce and the seasoned, grilled burger topped with melted, shredded Tillamook Monterey Jack cheese. I sprinkled a little salt and pepper on top. 
Layered on that were slices of ripe tomato and chunks of our favorite dill pickle.
The final topping was those sweet and tender caramelized red onions and a side of the grilled asparagus.
I hope you have a chance to build something delicious on the grill soon, I’d love to hear about your creations.
Take care,
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