Beef Burger Avocado Bacon (Printable Version)
Juicy beef patties layered with avocado, bacon, cheddar, and fresh veggies on toasted brioche buns.
# What You Need:
→ Beef Patties
01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp Worcestershire sauce
→ Toppings
05 - 1 large avocado, peeled, pitted, and sliced
06 - 8 slices beef bacon
07 - 4 slices cheddar cheese
08 - 1 small red onion, thinly sliced
09 - 1 large tomato, sliced
10 - 4 leaves romaine lettuce
→ Buns & Condiments
11 - 4 brioche burger buns, split
12 - 4 tbsp mayonnaise
13 - 2 tbsp Dijon mustard
# Directions:
01 - Gently mix ground beef with salt, pepper, and Worcestershire sauce. Shape into 4 equal patties, slightly wider than the buns to account for shrinkage during cooking.
02 - Preheat a grill or skillet over medium-high heat. Cook beef bacon until crispy, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.
03 - Grill or pan-sear burger patties for 3–4 minutes per side until reaching desired doneness. During the final minute, place cheddar cheese on each patty to melt.
04 - Lightly toast the split brioche buns until golden and warm.
05 - Spread mayonnaise and Dijon mustard evenly on the cut sides of the toasted buns.
06 - Layer lettuce on the bottom bun, add the cheese-topped beef patty, followed by avocado slices, crispy beef bacon, tomato, and red onion. Crown with the top bun.
07 - Serve immediately while warm.
# Expert Tips:
01 -
- The avocado melts into the warm beef in a way that feels almost luxurious without being fussy.
- Beef bacon brings a deeper, meatier crunch than pork ever could, and once you try it you will understand why I stopped buying the other kind.
02 -
- Overworking the beef mixture turns burgers into dense rubber pucks, so stop mixing the moment the Worcestershire disappears.
- Cold beef straight from the fridge sears better and holds its shape, so resist the urge to let it warm up on the counter.
03 -
- Scrape your grill or skillet clean between bacon and burgers to prevent bitter burnt bits from hitching a ride.
- Warm plates keep everything hot while you assemble, a trick I learned from a diner cook who never let a burger hit cold ceramic.