Good grief. This thing is massive.
The Eternity Burger.
This has become an annual tradition- simply because it is so rich, decadent and, oh yeah- gluttonous, that one should really only partake of the Eternity Burger once a year. With a total of 17 ingredients, this "unholy mess of wonderful things" can easily end up weighing well over a pound. Last year, my boyfriend, Kirk, found an article in the Austin American-Statesman that touted the "Best Burgers in Austin". The winning recipe was, of course, J.M. Smith's Eternity Burger. We poured over the lengthy list of ingredients, salivating and unanimously agreeing on the obvious divine intervention that must have occurred to combine the salty crunch of Frito's with the sweet creaminess of avocado and cream cheese. So, on Labor Day 2009, my sister, Mindy, and I labored over the construction of this beast. We served them up to our family, who eyed it suspiciously before finally devouring them (to the best of their abilities).
Fast forward to Independence Day 2010. There was no questioning it- the masses demanded their annual Eternity Burger. This year, we were prepared. There was no breakfast that day. No snacking, not even chips and Mimi Music's homemade salsa to whet the appetite. To change it up a little, we actually used ground buffalo in lieu of beef for Kirk and Pop Music's burgers. That, however, was the only deviation I would allow. Kirk wanted to add tomatoes and my brother-in-law actually considered, albeit briefly, putting ketchup on it. After stressing to the wannabe rebels that these babies were built to spec, they agreed to forgo any additional condiments.
Again, the Eternity Burger did not disappoint. We'll definitely grill 'em up again next year. Which is how long it may take to digest them.
8 oz. ground Angus Beef
2 oz. white Cheddar Cheese, grated
1 small avocado, sliced 1/4" thick
2 Hatch green chilis, chopped- either fresh or from a can
2 Tbsp. crushed-up Fritos
2 Tbsp. cream cheese
1 slice red onion
1 whole grain wheat bun
1 Tbsp. melted butter
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
I tsp. apple cider vinegar
1 tsp. prepared horseradish
1/2 tsp. chili powder
1/2 tsp. black pepper
1/4 tsp. sea salt
1/8 tsp. celery salt
In a mixing bowl, combine beef, Worcestershire sauce, vinegar, horseradish, chili powder, black pepper and sea salt. Mix well and form one good patty for the grill.
Grill over high heat and turn only one time. After flipping over, place cheese on top of patty to melt. Prepare meat to desired doneness.
Open up bun and place on hot grill to toast.
Mix mustard, butter & celery salt in small bowl.
Place avocado slices directly on bottom bun and sprinkle Fritos on top. Spread Fritos into the soft avocado.
Place red onion slice on top of avocado-Frito mix and then spread mustard sauce on top of it.
Place burger with cheese on top of mustard sauce. Cover with green chilis.
Spread cream cheese on top bun, then place on top of chilis. Bon appetit, y'all!
In a mixing bowl, combine beef, Worcestershire sauce, vinegar, horseradish, chili powder, black pepper and sea salt. Mix well and form one good patty for the grill.
Grill over high heat and turn only one time. After flipping over, place cheese on top of patty to melt. Prepare meat to desired doneness.
Open up bun and place on hot grill to toast.
Mix mustard, butter & celery salt in small bowl.
Place avocado slices directly on bottom bun and sprinkle Fritos on top. Spread Fritos into the soft avocado.
Place red onion slice on top of avocado-Frito mix and then spread mustard sauce on top of it.
Place burger with cheese on top of mustard sauce. Cover with green chilis.
Spread cream cheese on top bun, then place on top of chilis. Bon appetit, y'all!
