When you’re craving a meaty cheeseburger, go for local grass-fed ground beef. Stack ’em tall with tomatoes, avocados, and a big swipe of mayo, all on a chewy pretzel roll.
Allergen Note: Contains milk, eggs, wheat, soy.
Season the beef patties on both sides with salt and pepper. In a large cast-iron skillet or frying pan (with a lid) over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the beef patties and cook until browned on the first side, 3 to 4 minutes. Flip and continue to cook until done to your liking, 3 to 4 minutes longer for medium. Toward the end of cooking, top each patty with 1 or 2 slices of cheese, and cover the pan to melt, 30 seconds. Transfer the patties to a plate and keep warm.
Wipe out the pan and return it to the heat. Add 3 buns, cut-side down, and toast until warm, 1 minute. Thinly slice the tomato(es) into rounds. Peel, pit, and slice the avocado.
To build the burgers, place the buns on plates, spread with the aioli, and stack with the beef patties, tomato, and avocado. Serve warm, with any of your favorite fixings.
The beef patties may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.