with Cucumber-Avocado Salsa

Here’s a surefire way to take your menu from ordinary to “eggstraordinary” with the California Sun Burger —
topped with avocado, cucumber, onion, tomato, and a fried egg and served on an onion brioche roll.


  • 1 Double Red Provisions™ pattie
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cucumber-avocado salsa (see below)
  • 1 or 2 slices heirloom tomato (depending on circumference)
  • 1 egg, cooked sunny side up
  • 1 brioche onion roll


  1. Season pattie evenly with salt and pepper and place it on a grill or flat top at 350 F.
  2. Once the pattie begins to form juice pockets on the top (approximately 3 1/2 minutes), it’s ready to flip.
    Do not press on the pattie, as it will release important juices and lead to a dry finished product.
  3. While the pattie is cooking, prepare the egg and toast the bun.
  4. Place the pattie on the bottom bun and top it with the salsa, egg, and tomato slices.
  5. Place bun on top and secure it with a sandwich toothpick.

Cucumber-Avocado Salsa


  • 1 English cucumber, peeled and diced
  • 4 avocados, peeled
  • 1 red onion, diced
  • 3 tablespoons lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 cup cilantro, chopped
  • 4 fresh jalapeño peppers, minced and with the pith removed


  1. Place ingredients in a medium-sized mixing bowl and mix gently. Try not to bruise or mash the avocados — this is a chunky-style salsa.
  2. Place salsa in an airtight container and refrigerate for up to two days.

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