Cali Burger Recipe

Halve the avocado, remove the pit, scoop flesh into a bowl and mash with a fork until mostly smooth with a few small chunks remaining.

Add lime juice, chopped cilantro, diced tomato (if using), 1/4 tsp kosher salt and a pinch of black pepper. Stir to combine and taste-adjust seasoning. Reserve covered in the refrigerator until assembly.

Remove stem and seeds from the jalapeño if you prefer milder heat; roughly chop. In a small bowl or food processor combine mayonnaise, chopped jalapeño, 1/2 tbsp lime juice, minced garlic, smoked paprika and 1/8 tsp salt.

Blend or whisk until smooth and uniform. Taste and adjust lime or salt. Cover and refrigerate until ready to use.

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Lightly form into round patties about 3/4-inch thick, slightly wider than the buns. Handle the meat gently; do not overwork.

Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season both sides of the patties with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper total (divide evenly).

Heat a cast-iron skillet or heavy pan over medium-high heat. Add 1 tbsp vegetable or neutral oil and swirl to coat.

When the pan is hot and shimmering, add the patties. Cook undisturbed about 3-4 minutes on the first side for medium doneness; flip and cook 2-3 minutes on the second side.

About 1 minute before the patties finish, place a slice of pepper jack cheese on each patty and cover the pan for 30-60 seconds to melt.

Transfer patties to a plate and let rest 2 minutes while toasting buns and finishing assembly.

If bacon is not cooked: cook 4 strips of bacon in a skillet over medium heat until crisp, about 6-8 minutes, flipping occasionally. Drain on paper towels.

Spread 1/2 tbsp butter evenly on the cut side of each brioche bun half. Toast buttered sides in a skillet over medium heat until golden brown, about 1-2 minutes. Remove from heat.

Slice the tomato into 1/4-inch thick slices (about 2-3 slices). Thinly slice the red onion into rings and separate into individual rings. Wash and dry lettuce leaves.

Optionally, have pickled jalapeño slices ready for extra heat.

Spread a generous tablespoon of jalapeño aioli on the bottom half of each toasted bun.

Place a lettuce leaf on the aioli (this creates a moisture barrier), then set the cheesy beef patty on top.

Top each patty with two slices of bacon (layed crosswise if desired), a couple tomato slices, and a few rings of red onion.

Spoon about 2-3 tablespoons of fresh guacamole onto the tomato or directly onto the patty, then add optional pickled jalapeño slices to taste.

Spread a thin layer of aioli on the top bun (optional), place top bun onto burger, press gently and serve immediately.

Serve the Cali Burger hot with fries or a side salad. For safety: cook burgers to at least 160°F (71°C) if you prefer well done.

Make-ahead: guacamole and aioli can be prepared up to 24 hours ahead; keep chilled and covered.