Is anyone else able to take a shot like the one above: an unorganized mess of recipes downloaded and printed out so as not to be forgotten? I have mini-piles of these everywhere – my desk at home, my desk at work, the dining room table, the back seat of my car, my computer bag, the end table in the living room, the kitchen counters, above the refrigerator, on the refrigerator, and most likely one or two by this point underneath the refrigerator.
The need I have for a tangible copy of any recipe I intend to make is overwhelming and insurmountable. It’s not enough to bookmark the site and come back to it later. I must have a printed copy of it in my possession. Forget the fact that I have so many now it’s nearly impossible to find the one that I’m looking for in the sea of papers. I’ll spread the things all over the damn bedroom floor and spend twenty minutes on a search before admitting to myself the need for a simple organizational Saturday.
Luckily, this recipe did not come from the web. It was born from a need to put food in my belly and the lack of initiative required to make the trip four blocks to my local Rock and Roll Ralphs. There’s generally always some ground meat and some kind of roll to be found in my kitchen. On this particular night there was also an avocado which, thanks to the help of a brown paper bag and an apple, had ripened to the point of perfection. For the leftover hickory sauce, I recommend a slow-cooker and some meatballs.
To the trees, I offer an apology. I’ll work on it.
- 1 1/2 lbs. ground turkey or lamb
- 6 slices bacon
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 firm-ripe avocado, peeled, pitted, and sliced into 8 even pieces
- 2 tsps smoked paprika
- salt and pepper to taste
- hamburger buns of Kaiser rolls
Hickory Sauce Ingredients
- 1 1/2 cups barbecue sauce
- 3/4 tomato paste
- 1/2 cup ketchup
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1 teaspoon liquid smoke
Combine the sauce ingredients and mix thoroughly. Cook bacon. In a bowl, add the chopped peppers, onion, salt, pepper, and smoked paprika to the ground meat. Crumble in all the bacon and combine. Form four (or three larger) uniform patties and indent the centers with your thumb to keep them from bulging as they cook. Grill for approximately eight to ten minutes, flipping once or twice. Top with two avocado slices and hickory sauce.