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CALIFORNIA BURGERS CHIFFONADE WITH BRICK AND COLBY
1 pound ground beef (85 percent lean) 1/4 cup plus 1 tablespoon chopped walnuts, toasted, divided use 1/2 teaspoon garlic salt 1/8 teaspoon pepper FOR SERVING: 4 cups thinly sliced assorted greens (romaine, spinach, leaf or iceberg lettuce) 4 slices Brick cheese, cut in half diagonally 4 slices Colby cheese, cut in half diagonally 1 1/2 cups guacamole 12 thin red onion slivers
Combine ground beef, 1/4 cup walnuts, garlic salt and pepper, mixing lightly but thoroughly. Divide into 4 portions and form into patties, 1/2 inch thick.
Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once.
Place 1 cup assorted greens on each of four individual plates; top with equal amounts of Brick and Colby cheese, 1/4 cup guacamole and a burger. Garnish with remaining guacamole, remaining walnuts and onions slivers.
Makes 4 servings From: Recipelink.com Source: Recipe pamphlet: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council
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