Avalanche Burger Recipe

Remove ground beef from refrigerator and let sit 10 minutes while you gather ingredients. Slice tomato into 1/4" rounds. Separate lettuce leaves and pat dry. Split buns and butter cut sides.

Peel onion, cut in half pole-to-pole, then thinly slice into half-moons.

Caramelize onions

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 teaspoon butter. Once shimmering, add the sliced onion, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 12–18 minutes until soft and golden-brown. If onions begin to stick, add 1–2 tablespoons water and deglaze. Keep warm off heat.

In a separate skillet over medium-high heat, lay the peppered bacon slices in a single layer. Cook 3–4 minutes per side until crisp to your preference. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.

Form and cook patties

Divide the ground beef into two even portions and form into slightly wider-than-bun patties about 3/4" thick. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper (adjust if you prefer less pepper). Press a shallow dimple in the center of each patty with your thumb to help them cook evenly. Heat a cast-iron skillet or grill over medium-high heat until hot.

Place patties on the hot surface and cook undisturbed 3–4 minutes for a medium-rare to medium edge sear. Flip and cook another 2–3 minutes. During the last minute of cooking, top each patty with a slice of American cheese and cover the pan or close the grill to melt the cheese, about 30–60 seconds.

While patties rest 1–2 minutes after cooking, toast the buttered buns, cut-side down, in the same skillet for 1–2 minutes until golden.

Mix BBQ sauce and mayonnaise in a small bowl to create a creamy BBQ spread. Taste and adjust — add 1 tsp hot sauce if you want heat.

Assemble each Avalanche Burger: spread 1–2 tablespoons of the BBQ mayo on the bottom bun, place lettuce leaves, then the cheese-topped patty, 3 slices of peppered bacon per burger (or arrange as desired), a generous scoop of sautéed onions, and 2–3 tomato slices. Add pickle slices if using. Spread a little BBQ mayo on the top bun and close.

Serve immediately while hot with fries or a side salad. Provide extra BBQ sauce on the side if desired.