Avocado Bacon Burger Recipe

Divide ground beef into two equal portions (approx. 8 oz each). Gently form into patties about 3/4" thick and slightly wider than the buns. Avoid overworking the meat.

Season both sides of each patty with kosher salt, black pepper, and garlic powder. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Preheat a cast-iron skillet or grill pan over medium-high heat until very hot (about 4–5 minutes).

Cook the patties 3–4 minutes on the first side without moving, then flip. If using cheese, place slices on patties during the last minute of cooking. Cook an additional 3–4 minutes for medium (adjust time for desired doneness). Remove from heat and tent with foil to rest 3–4 minutes.

While the patties rest, cook the bacon: place bacon strips in a large skillet over medium heat. Cook 3–5 minutes per side until crispy. Drain on paper towels. For extra evenness, bake bacon on a sheet at 400°F (200°C) for 12–18 minutes until crisp.

While bacon cooks, halve and toast the buns: spread softened butter on cut sides and toast in a hot skillet (or on a griddle) until golden, about 1–2 minutes. Set aside.

Prepare tomato and onion: cut tomato into two thick slices and separate thin red onion rings. Wash and dry lettuce leaves.

Assemble each burger: spread one generous tablespoon of avocado spread on the bottom bun, place lettuce, then the rested beef patty, then two or three bacon strips (depending on preference), tomato slice, onion rings, and top bun spread if desired. Serve immediately.

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.

Add mayonnaise, lime juice, chopped cilantro (if using), salt, and black pepper. Mash with a fork until mostly smooth with a little texture. Taste and adjust seasoning. This yields roughly one avocado spread portion; reserve extra in the fridge if desired.

Wash and peel (optional) the potatoes. Cut into 1/4"–1/2" thick sticks for classic fresh-cut fries. Rinse the cut potatoes under cold water until water runs clear to remove excess starch.

Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator to further remove starch and improve crispness. Drain and pat completely dry with kitchen towels.

Heat oil in a heavy pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches without overcrowding for 3–4 minutes until they are soft but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with kosher salt and optional black pepper, and toss gently.

Serve the fries hot alongside the assembled avocado bacon burgers.