Beef Burger with Avocado Bacon

The first time I made beef bacon, my kitchen smelled like a steakhouse for days. I was skeptical that beef could replicate that perfect bacon crispiness we all crave, but one bite changed everything. Now I keep packages of beef bacon stacked in my freezer specifically for burger nights. My husband actually requests these over traditional bacon burgers now.

Last summer I made these for our Fourth of July block party and three neighbors asked for the recipe before they even finished their first bite. The beef bacon curls up beautifully when cooked, creating these little crispy edges that catch the melted cheddar. Something magical happens when that bacon fat renders down and mingles with the burger juices.

Ingredients

• 500 g (1.1 lbs) ground beef (80/20 blend): The higher fat content is absolutely crucial here because lean beef turns into hockey pucks on the grill and nobody wants that disappointment
• 1 teaspoon salt and ½ teaspoon black pepper: This simple seasoning blend lets the beef flavor shine without competing with the rich toppings
• 1 teaspoon garlic powder and 1 teaspoon onion powder: These dried powders distribute evenly throughout the patties unlike fresh minced garlic which can create hot spots
• 2 ripe avocados: Look for ones that yield slightly to gentle pressure because underripe avocados have this waxy texture that completely ruins the burger experience
• 8 slices beef bacon: Cook these until they are seriously crispy because any chewiness will make the whole burger harder to eat
• 4 slices cheddar cheese: Sharp cheddar cuts through all the rich elements but any melting cheese you love will work beautifully here
• 4 romaine lettuce leaves: Romaine has this perfect crunch that holds up better than delicate greens when piled with all these toppings
• 4 burger buns: Brioche or potato buns are my favorites because they stay sturdy without being tough like some whole grain options
• 4 tablespoons mayonnaise and 1 tablespoon Dijon mustard: Mixing these two creates this creamy tangy spread that bridges all the flavors together perfectly

Instructions

Preheat your cooking surface:

Fire up your grill or set a skillet over medium-high heat and let it get properly hot before adding any meat because a cold pan equals burgers that steam instead of sear

Season and form the patties:

Gently mix the ground beef with salt pepper garlic powder and onion powder just until combined then form into four equal patties about 2 cm thick being careful not to overwork the meat

Crisp the beef bacon:

Cook the beef bacon in a skillet over medium heat for about 4 to 5 minutes until it is crispy and has released most of its fat then drain on paper towels while you cook the burgers

Cook the burger patties:

Grill or pan-fry the patties for 3 to 4 minutes per side for medium doneness adding the cheddar cheese in the final minute and covering to melt it completely

Toast the burger buns:

Give the split buns a quick toast on the grill or in a dry pan because toasted buns prevent that sad soggy bottom situation that ruins good burgers

Prepare the sauce and assemble:

Whisk together the mayonnaise and Dijon mustard then spread on the bottom buns before layering with lettuce tomato red onion burger patty avocado slices and two strips of crispy beef bacon

Save

These burgers have become our Friday night tradition during summer when the days are long and cooking inside feels wrong. My kids started requesting them for their birthday dinners instead of going out for restaurant food.

Choosing the Right Beef Bacon

I have tried several brands and found that the thickness of the slices makes a huge difference in the final result. Thin slices can burn before they get properly crispy while thick cuts take forever. Look for slices somewhere between regular bacon and thick-cut bacon for the best texture.

Perfect Avocado Every Time

My trick for picking ripe avocados is to pop the small stem button off the top. If it comes off easily and is green underneath the avocado is perfect. If it is brown underneath or will not budge at all put it back because it will be disappointing on your burger.

Building the Ultimate Burger

The order of toppings actually matters more than you might think. The mayonnaise mixture goes directly on the bun to create a moisture barrier that keeps everything from getting soggy. Layering the lettuce against the bun and tomatoes above it prevents the bottom bun from becoming a sad mushy situation.

• Have all your toppings prepped before you start cooking the patties because burgers need to be assembled quickly while they are still hot
• Use a sharp knife to slice the tomatoes and avocados rather than tearing them which makes for a much prettier burger
• Let everyone build their own toppings if you are serving a crowd because some people get surprisingly opinionated about burger construction

Save

These burgers are the reason I finally stopped ordering them at restaurants. Once you taste how good they can be at home with fresh beef bacon and perfectly ripe avocado you will understand why they became such a staple.

Recipe FAQs

→ How do I achieve a juicy beef patty?

Use an 80/20 lean-to-fat ground beef blend and avoid overworking the meat when forming patties. Cook over medium-high heat and flip only once for best results.

→ What’s the best way to cook beef bacon for crispiness?

Cook beef bacon in a skillet over medium heat until it's browned and crispy, usually 4-5 minutes, then drain on paper towels to remove excess grease.

→ Can I substitute avocado with another topping?

Yes, sliced ripe avocado provides creaminess, but you can use alternatives like guacamole or sliced tomato for a fresh twist.

→ What is a good bun choice for this sandwich?

Toasted burger buns complement the textures well, providing slight crunch and softness to hold the layers effectively.

→ How can I add extra flavor to the sandwich spread?

Mix a dash of hot sauce into the mayonnaise and Dijon mustard spread for a subtle kick without overpowering the other flavors.