California Burger Recipe

Form Patties

Place the ground beef in a bowl. Sprinkle in kosher salt, freshly ground black pepper and Worcestershire sauce (if using). Gently mix with your hands until just combined; do not overwork. Divide into two equal portions and form each into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing while cooking.

Brush a skillet or grill with the vegetable oil and let it heat over medium-high heat until shimmering (or preheat grill to medium-high).

Cook the patties for about 3-4 minutes per side for medium (adjust time for desired doneness). Flip once and cook the second side. During the last 1 minute of cooking, place two slices of Wisconsin cheddar on each patty, cover the pan or close the grill lid to melt the cheese.

While patties cook, heat a separate skillet over medium heat. Add the smoked bacon slices in a single layer and cook 3-5 minutes per side until crisped to your liking. Transfer bacon to a paper towel-lined plate to drain.

Halve the Hass avocado, remove the pit and scoop the flesh into a bowl. Add the lime juice and 1/4 tsp salt. Mash with a fork to a chunky consistency (or slice the avocado if you prefer slices instead of mash). Taste and adjust salt as needed.

When cheese has melted on the patties, remove patties from heat and let rest on a plate for 1 minute.

Spread the softened butter on the cut sides of the buns. Toast the buns in a dry skillet or on the grill, cut-side down, until golden and lightly crisp, about 1-2 minutes.

Mix the mayonnaise and mustard together and spread evenly on the toasted bun bottoms.

Place a lettuce leaf on each bottom bun (if using), then set a cheese-topped patty on top. Lay two slices of crispy smoked bacon over each patty.

Spoon or lay the mashed/sliced Hass avocado on top of the bacon. Add a few thin red onion slices, then cap with the top bun.

Serve immediately while hot. Provide pickles or fries on the side if desired.