Name: Renee Nicole’s Bacon Avocado Burger
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 burgers
Ingredients: 2/3 lb of 80/20 ground beef; 1/16 tsp garlic powder; 1/16 tsp onion powder; 1/16 tsp cumin; 1/8 tsp salt; 1/8 tsp black pepper; 1/2 tsp worcestershire sauce; 2 TBSP sriracha; 2 TBSP honey; 1/3 cup plus 1 TBSP of mayo; 2 slices thick cut butcher's bacon; 2 TBSP sriracha sauce (see above); 1/2 avocado; 8 - 10 leaves of baby spinach; 2 slices smoked gouda

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Renee Nicole’s bacon avocado burger isn’t just any burger. It’s six layers of flavor, with flame grilled beef, served on a pillowy soft bun. This is how we do burgers.

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Some days you just want a burger. Not a flimsy drive thru burger, not a healthy alternative made with turkey and fat free cheese, and not a burger patty covered in lettuce and called a wrap. I mean a real burger.

The kind that you only have on occasion because it is indulgent, but you don’t care because it’s only on occasion. That is this kind of burger. A bacon avocado burger.

It’s six layers of yumminess on top of a (gasp!) white bread roll, with cheese, bacon, and avocado. Sorry friends, but this one is not dairy-free, gluten-free, or vegan friendly. It is, however, good enough to make you want to go back for seconds. Not that we will! After all, an indulgence like this is only special if it is rare.

This bacon avocado burger is named after me because it is my absolute favorite combination of burger related flavors. From top to bottom it’s got my special Spicy Sweet Sriracha Sauce, spinach, melty smoked gouda, a flame-grilled all beef patty, thick cut butcher’s bacon, and mashed avocado.

These elements are carefully layered onto a King’s Hawaiian Hamburger bun – not the deluxe version, but I’ll get into that in a minute – and paired with a glass of red wine.

Like most burgers, the prep work is the most time consuming part of burger making. The meat has to be seasoned and the toppings have to be prepped, but the actual cook time on these burgers is only 5 minutes.

I use 80/20 ground beef for these burgers. While it is higher in fat than I would typically use, it’s worth it for the juiciness of this burger. Let the beef rest at room temp for about 10 minutes before seasoning. It makes it easier to work with and ensures that the center of your burger isn’t still raw while the outside is overcooked.

While the meat rests preheat your grill on high and begin prepping the toppings. Start with the bacon. I prefer to cook bacon in the oven, but for two slices of bacon it isn’t worth heating the oven. Cut the slices in half and place them in a cold pan over medium low heat. Cook, flipping occasionally, until they reach the desired degree of doneness. When done, place bacon on a paper towel to drain and cool.

Place the ground beef in a bowl and add the garlic, onion, cumin, salt, pepper, and worcestershire sauce. If you don’t have a 1/16 of a teaspoon measuring spoon, use a 1/8 teaspoon and estimate it to halfway.

With a plate for the patties nearby, dig in with your clean hands and thoroughly mix the hamburger. Separate into two equal sections and shape into patties that are roughly the same diameter as your burger buns.

This is the reason I recommend against using the deluxe burger buns. If a 1/3 lb patty is as wide as a deluxe bun, it’s too thin and will quickly overcook and dry out on the grill. Those narrower, standard buns are the best size for making thick, juicy burgers with a bit of burger in every bite.

The patty for a bacon avocado burger should be about one inch thick. Use your thumb to make an indention in the middle of the burger that is about one inch around and 1/4 inch deep. This will keep the burgers from puffing up in the middle as they cook.

If you don’t have an assistant to help with the grilling, prep the rest of the toppings before the burgers go on the grill. If you are lucky enough to have help, you can do the following while the meat is cooking.

Mix up the sriracha sauce. I like to use a half pint canning jars, which ironically are the same size as the 8 ounce jelly jars but usually half the price. The only difference between the two is that the jelly jars have a crystal cut pattern in the glass. Throw all the ingredients inside, screw on the lid and shake it to mix well. There will be extra sauce, which goes great on sandwiches, fries, tacos, salads, the options are endless.

Wash the spinach and pat it dry as needed.

Cut an avocado in half and mash using a fork.

When heading out to the grill don’t forget a clean plate for the cooked burgers, a meat thermometer, the cheese, and of course the burger patties.

The burger patties are cooked over direct, high heat until they reach an internal temperature of 140 degrees, which will be 150 once they have rested. At our house this takes about 2 1/2 minutes per side. The burgers end up just past pink, while still retaining all their juicy goodness. If you prefer your burgers well done, allow extra time for the internal temperature to reach 155, which will be 165 when rested. Place the cheese on top of the burgers about a minute before you pull them off the grill.

Once the burgers are off the grill and have had about 5 – 10 minutes to rest, begin to assemble them into bacon avocado burgers.

Starting with the bottom bun, add a layer of the mashed avocado. Place the two strips of bacon on next, followed by the burger patty with melted cheese. Moving to the top bun, apply a layer of sriracha sauce and top that with the spinach. Place the top bun on the bottom layers and you have yourself the 6 layer masterpiece that is the Renee Nicole’s Bacon Avocado Burger.

I like to serve my bacon avocado burger with grilled corn on the cob and sweet potato fritters dipped in spicy sweet sriracha sauce. Afterall, if you are going to indulge in a burger, why not all the fried potatoes too?!

If you like this recipe, don’t forget to save it to Pinterest or Yummly, or share it on Facebook! What’s your favorite way to top a burger? Let me know in the comments below!