Beef Burger Avocado Bacon (Printable)

Juicy beef patty topped with creamy avocado, bacon, cheddar, and fresh veggies on a toasted bun.

# What's Needed:

→ Burgers

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio recommended)
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tsp Worcestershire sauce

→ Toppings

05 - 8 slices bacon
06 - 1 large ripe avocado, sliced
07 - 4 slices cheddar cheese
08 - 4 lettuce leaves
09 - 1 large tomato, sliced
10 - 1 small red onion, thinly sliced
11 - 4 burger buns

→ Optional Condiments

12 - 4 tbsp mayonnaise
13 - 2 tbsp ketchup
14 - 2 tbsp Dijon mustard

# How to Make It:

01 - Preheat a grill or skillet over medium-high heat.
02 - Combine ground beef with salt, black pepper, and Worcestershire sauce. Form into 4 evenly sized patties, slightly larger than the buns.
03 - Fry the bacon slices in a pan over medium heat until crisp. Drain excess fat using paper towels.
04 - Grill or pan-sear the patties for 3 to 4 minutes per side to achieve medium doneness. During the final minute, top each patty with a cheddar slice and cover to melt.
05 - Lightly toast the burger buns on the grill or in a toaster until golden.
06 - Spread mayonnaise, ketchup, or Dijon mustard on the bottom buns as preferred. Layer with lettuce, tomato, and onion slices. Place the patty with melted cheese on top, followed by avocado slices and crispy bacon. Close with the top bun halves.
07 - Serve immediately alongside preferred side dishes.

# Tips for Success:

01 -
  • The avocado and bacon combination hits that creamy-salty-savory trifecta that makes people actually ask for your recipe.
  • Thirty minutes from bare kitchen to a burger that tastes like someone who knows what they're doing made it.
  • You can customize every layer, so even if someone's weird about onions or doesn't eat bacon, they still get their perfect burger.
02 -
  • Don't mix your beef aggressively or form patties too far ahead of cooking—cold, overworked meat makes tough, rubbery burgers instead of tender ones.
  • Avocado slices only go on right before serving or they'll brown and look sad; timing matters here.
  • A cheese slice melts fastest when you create a little steam tent with a lid or foil—don't just hope it'll melt on its own.
03 -
  • Form your patties and keep them chilled until you're ready to cook—cold beef hits a hot surface better and develops a better crust.
  • Season generously right before cooking, not ahead of time, so the salt doesn't draw moisture out and make the surface dry.

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