Guacamole Bacon Big Angus Burger® Recipe

Form Patties

Gently combine the chilled ground beef, Worcestershire sauce, kosher salt, and black pepper in a bowl. Handle the meat as little as possible. Divide into two equal portions and form into 3/4–1-inch thick patties slightly wider than the buns; make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Preheat a grill (or cast-iron skillet) to medium-high heat (about 425–450°F / 218–232°C). Let the patties rest on a plate while the grill heats so they come close to room temperature (about 10 minutes).

Cook the thick-cut bacon until crisp. On the grill, lay the bacon across the grates at a diagonal and cook over medium heat 6–10 minutes, turning once, until golden and crisp. Alternatively, cook in a skillet over medium heat 6–10 minutes, turning occasionally, or bake on a rimmed sheet at 400°F (205°C) for 12–18 minutes. Transfer cooked bacon to a paper-towel-lined plate to drain.

For maximum crispness, after draining, place bacon on a wire rack in a 375°F (190°C) oven for 3–5 minutes (optional). Reserve.

Mash Avocado

In a medium bowl, mash the avocados with a fork to your desired chunkiness.

Season Guacamole

Add the finely diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, kosher salt, and black pepper. Stir gently to combine. Taste and adjust seasoning with additional salt or lime if needed. Cover and refrigerate until assembly if making ahead (up to 2 hours).

Split the buns and lightly butter the cut sides with the softened butter.

Toast the buns butter-side down on the grill or in a skillet over medium heat until golden and crisp, about 1–2 minutes. Remove and keep warm.

If using tomato and lettuce, wash and slice tomato and dry lettuce leaves; set aside for assembly.

Whisk together the mayonnaise, sriracha, lime juice, smoked paprika, and a pinch of kosher salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to use.

Place the patties on the preheated grill or skillet. Cook for about 3–4 minutes per side for medium (internal temp ~160°F / 71°C for well-done; adjust time for desired doneness). Avoid pressing down on the patties so juices stay inside.

During the last 60–90 seconds of cooking, place a slice of sharp cheddar on each patty and close the grill or cover the skillet to melt the cheese.

To assemble: Spread a tablespoon of the spicy mayo (if using) on the bottom bun. Place a lettuce leaf on the bottom bun, add the cheese-topped patty, top with 3 slices of crispy bacon, then a generous 1/3–1/2 cup scoop of guacamole (adjust to preference). Add tomato slice if desired. Cap with the toasted top bun.

Serve immediately with fries or your preferred side.