Beef Burger with Avocado (Print Page)
Juicy beef patty layered with creamy avocado, crispy bacon, fresh veggies, and a toasted brioche bun.
# What You Need:
→ Beef Patties
01 - 1.1 lb ground beef, 80/20 blend
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp Worcestershire sauce
→ Toppings
05 - 1 large ripe avocado, sliced
06 - 8 slices beef bacon
07 - 4 slices cheddar cheese
08 - 4 brioche burger buns, split
09 - 4 romaine lettuce leaves
10 - 1 large tomato, sliced
11 - ½ small red onion, thinly sliced
12 - 4 tbsp mayonnaise
13 - 2 tbsp Dijon mustard
→ Optional Garnishes
14 - Pickles, sliced
15 - Ketchup
# Directions:
01 - Combine ground beef, salt, pepper, and Worcestershire sauce in a mixing bowl. Gently mix until just incorporated and form into 4 equal patties, approximately ¾ inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.
02 - Preheat grill or skillet over medium-high heat. Cook beef bacon slices for 3–4 minutes per side until crispy and rendered. Transfer to paper towels to drain excess fat.
03 - Place patties on the preheated grill or skillet. Cook for 3–4 minutes per side for medium doneness. During the final minute of cooking, place a cheddar slice on each patty and cover to melt the cheese.
04 - Lightly butter the cut sides of brioche buns if desired. Place cut side down on the grill or in a dry skillet until golden brown and warmed through, approximately 1–2 minutes.
05 - Spread mayonnaise on the bottom bun followed by Dijon mustard. Layer with romaine lettuce, tomato slices, cheese-topped patty, avocado slices, crispy beef bacon, and red onion. Add pickles and ketchup if using. Finish with the top bun.
06 - Serve immediately while burgers are hot and buns remain toasted. Pair with sweet potato fries, coleslaw, or a crisp lager.
# Expert Tips:
01 -
- The beef bacon adds this incredible smoky crunch you cant get from regular pork bacon
- Melting cheddar directly onto the hot patty creates this cheese skirt effect that restaurant burgers always have
02 -
- That little thumbprint in the center of each patty is the secret to burgers that stay flat instead of turning into balls
- Letting the patties rest for just 2 minutes after grilling keeps all those juices inside instead of running onto your plate
03 -
- Season the outside of the patties generously—most of it falls off during cooking, so don't be shy with it
- Let your beef patties come to room temperature for 20 minutes before hitting the heat for more even cooking