Longboard Burgers

Combine all of guacamole ingredients in a medium mixing bowl, stir well, and refrigerate at least 1 hour.

For the burgers, put the beef, steak seasoning, soy sauce and water in a large mixing bowl. Use your hands to mix the ingredients very well. Yes, it’ll be messy.

Note: The ice water helps keep the burgers juicy and adds some margin for error against overcooking.

Divide the meat into 6 equal portions and form them into evenly-sized balls.

Gently roll each ball between your hands to form a log shape about 4 inches long. Lay the log on wax or butcher paper and press to form a long patty about 2 1/2″ wide, 5 inches long, and 1/2″ thick.

Use your index finger to put three holes evenly spaced lengthwise along the center of each patty and set them aside. The holes help them stay flat.

Lightly oil both side of each onion slice.

Start your grill and prepare for direct and indirect cooking (heat to one side) over a medium-hot fire (375-400ºF).

Grill the onions over direct heat for about 2 minutes per side, then move them to the cooler side of the grill.

Grill the burgers over direct heat for 3 minutes, then flip them and cook another 3 minutes.

Move the burgers to the cooler side of the grill and top each with 2 slices of the cheese and 2 grilled onion slices.

Toast the rolls over direct heat.

Smear the lower half of each roll with about 1 tablespoon of the guacamole, add a burger, then top with another 3 tablespoons of guacamole.

Serve and enjoy!