Garlic and Thyme Burgers, Salsa Salad, and Homemade Mayo

My thought growing up was all a burger needed was some cheese and its good to go, why mess with perfection?  Well perfection got old, at least as far as my burger was concerned.  And my taste has matured since then (but only a little).  Since Memorial Day is around the corner and so is the outdoor BBQ season I thought we could celebrate summer with this burger and salsa salad! 

Garlic & Thyme Burger
1lb Ground hamburger
2 Tablespoons fresh thyme chopped
2-3 Garlic cloves minced
Sea Salt and pepper to taste
1 Large ripe tomato
Romaine Lettuce
Other Favorite toppings
Onion, avocado, bacon etc.

Light the grill!  Thoroughly mix all ingredients together.  Once blended divide into 4-6 portions and form patties. If you are using a leaner meat and having problems getting meat to stick together, add an egg to the mixture.  Place on grill and cook until desired temperature. A very pale pink center with 5 patties took about 4-5 min each side with the grill at medium heat. After placing burgers on the grill, I sliced my tomato into 3-5 thick slabs, and covered them lightly in olive oil, salt and pepper (could use garlic salt too!).  When it was time to flip the burgers I added the tomatoes to the grill. 

While waiting for the burgers and tomatoes to cook, start the mayo. 

Mayo
1 egg
1 teaspoon ground mustard
1 teaspoon paprika
1 table spoon lemon juice
1 1/2-2 Cup LIGHT TASTING olive oil (EVOO is okay but can have funny aftertaste)

Place the first 4 ingredients into food processor and pulse 3 times.  Have your olive oil measured and in an easy to pour dish.  Turn your food processor on and slowly add your olive oil in a slow, steady stream.  At first it will be runny but will slowly start to whip and become rich and creamy.  Set aside in cool place and/or dish until ready to serve.  

When it is time to collect the burgers, flip the tomatoes and let them cook just another minute or two.  You want to soften the tomatoes not completely cook them.  If they over cook they will be difficult to remove from the grill, as they will become soggy and collapse.  Remove tomatoes from grill onto separate plate. 

Now start building!  Lettuce, burger, mayo, tomato and what every else you like!   

Salsa Salad
2 Large cucumbers seeded
1 medium avocado (ripe but not too soft)
1/2 C Grape tomatoes (sliced/halved)
Fresh Cilantro
2 T lime juice
Sea salt and pepper to taste

Slice, pour, mix, and enjoy!  Easy easy!


Tips and tricks to make it your own:
*If you don't like Romaine use iceberg, or on a bed of mixed greens.  Use the romaine leaves to make a 'sandwich' out of your burger! 
*I wanted my mayo to have some zing so I added more mustard, salt and paprika.  Find which combos you like and rock them! 
*To seed your cucumbers: peel and cut in half width wise then quarter each half.  Run knife down seeded inside to remove seeds. You don't have to do this, but it keeps the salsa from getting too watered down and runny. 
*Shout out to Cooking Lite magazine for both the recipes, I really didn't change them to make them diet friendly!