Burgers are finally making a come back on my blog.
I seriously eat or devour them all the time I just didn’t ever write down the recipe or take photos. Anywho… it’s Friday and time to break out the burgers for this weekend. It’s sunny here with a high of 100+ degrees, so you can bet that this bad boy will be going down with a cold brewsky.
I might even take a cold one in the toddler wadding pool. You know the ones that blow up and keep about 6 inches of water and two weeks later they won’t keep any air. I think they purposely do that so you have to go back to the store to purchase another pool. Maybe one day we can have a real one but then the upkeep will outweigh the cost of a $10.00 pool.
Oh the decisions you have to make in life.
Blow up pool or real pool??
I think I know my answer for the next 5+ years.
Luckily I have family members who have a pool so maybe if I cook them some chipotle pork burgers and bring the beer I get a free swim. That’s how it works right?!
I’m also hoping that I can work on my pale skin color this weekend. Usually I’m slathering on the 50 spf sunscreen and hours later I’m walking away with a deep cherry red sunburn. I rarely tan but every summer I feel like I’m going to walk away with a nice golden tan. Please talk some sense into me.
Please….. my skin would love you for it. Don’t worry I won’t stop slathering on the sunscreen. Safety first.
Cheers to a happy burger lovin’ weekend!
ENJOY ~ Meagan
In a bowl combine the first 5 ingredients. Mix with your hands until well combined. Shape into 4 small patties or 3 large ones. Heat a non-stick skillet or griddle over medium heat. Cook for 15-18 minutes flipping half way through the cooking process. In the last 2 minutes add the cheese to the top of the patty to melt. Add meat to buns and top with avocado slices.
Chipotle pork burger
Ingredients
Instructions