Summer is the perfect time to experiment with burgers. I love the combination of bacon and avocado, and I had found a “how to” for grilling bacon. Naturally, it dawned on me to put this grilled meat on top of more grilled meat, with the contrasting cool flavor of avocado (you can grill those too! Although this time I used them raw). Serve with some sweet potato fries, grilled corn, and a Corona, and you’ll be in heaven!
For the burgers:
-Roughly 1 lb of 87/13 ground beef (any leaner than this and the patties won’t hold together on the grill) This should make 4 burgers.
-2 tablespoons worcestershire sauce
-1/2-1 tsp hot sauce (depending on your spice tolerance, and the heat of the sauce you use. I used closer to 1/2 tsp for a Belizean habanero sauce).
-1 tsp cumin
-3/4 tsp mexican chili powder
-3/4 tsp garlic powder
-salt and pepper
Mix the ingredients together; make patties and let stand for an hour or so in the fridge (cold patties hold together better). Grill or pan sear to desired temperature; serve on toasted buns with avocado topping, bacon, lettuce, tomato, and onion.
For the avocado topping:
-Peel, pit, and mash 1 avocado; combine with 1/2 tsp cilantro and 1 small minced jalapeno
For the bacon:
Grilling bacon can be tricky. Identify the hot and cool spots on the grill. Sacrifice one slice of bacon to grease the grill. Lay bacon slices at 45 degrees to the grates (this keeps the slices from falling through). ALWAYS keep water handy for flare-ups. When bacon begins to shrivel, flip it with tongs. After another minute or so, move the slices to a cooler spot on the grill to crisp up. Just before serving, move back to the hot spot for 15 seconds or so per side; remove and place on a paper-towel covered plate. Place on burgers and enjoy!