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