WILBREAD

Instructions

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1. Prepare toppings.

Wash and chop the lettuce, tomato, and onion. Arrange the vegetables, ham, and cheese on a tray. Store in the refrigerator until ready to use.
7 Lettuce Leaves
2 Tomatoes
1/4 Red Onion
7 Slices Ham
7 Slices Cheese

2. Make guacamole.

Roast the jalapeño and garlic. If you’ve got a molcajete, now’s the time to use it. Start by mashing a bit of sea salt, black pepper, the garlic, and the roasted jalapeño until you get a smooth paste. Add the avocados and mash to your preferred texture. Stir in lime juice to taste, then mix in the chopped tomato, red onion, and cilantro.
No molcajete? No problem, a food processor works just as well.

1 Jalapeno Pepper
1 Clove of Garlic
2 Ripe Avocados
4 Chopped Springs Cilantro
1/2 Chopped Roma Tomatoe
1/4 Chopped Red Onion
1 Lime
Pepper
Salt

3. Start the grill and allow it to heat to an even temperature.

Fire up the grill and let it preheat to medium-high heat. If you’re using charcoal, I recommend lighting it with one of those metal chimney starters. Just stuff some paper underneath, drizzle a little cooking oil on it, pile the charcoal on top, and light it up. It’s quick, easy, and doesn’t involve any weird chemicals.
Once the coals are white and ashy on the outside, spread them out evenly and close the lid to let the grill heat up for a few more minutes. Using a gas grill? Just turn it on and let it preheat for 10–15 minutes. The key is to make sure the grill is evenly hot before you add the meat.

4. Make wedge potatoes.

Preheat your air fryer to 400°F (205°C), or follow your model’s instructions.
Cut the potatoes into thick wedges and place them in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until they’re evenly coated. Spread the wedges in a single layer in the air fryer basket. Cook for about 20 minutes, or until they’re tender on the inside and golden with crispy edges on the outside.
As soon as they come out, while they’re still hot, sprinkle on some sweet or smoked paprika, and if you like, a little grated parmesan or your favorite herbs.
4 Russet Potatoes
olive oil
salt
pepper
paprika

5. Cook the patties and heat up the buns.

Grill for 4–5 minutes per side, or until it’s cooked to your liking. Add the ham and cheese, and let it cook until the cheese is melted. Toast the buns on the grill for 1–2 minutes per side.

6. Assemble burgers.

To assemble the burgers, spread mayonnaise on the bottom bun and mustard on the top bun to add extra flavor. Place the meat topped with ham and melted cheese on the bottom bun. Add a leaf of lettuce, slices of tomato, and red onion to taste. Spoon on a generous amount of homemade guacamole for freshness and flavor. Finish by placing the top bun on the burger and serving it with the potato wedges.

Enjoy!