The T-town Burger Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each) if making 4 smaller burgers or two portions for larger patties; gently form into round patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce bubbling and ensure even cooking.

Season both sides of the patties with kosher salt, freshly ground black pepper, and brush or rub with 1 tablespoon Worcestershire sauce.

Preheat a grill or heavy skillet/griddle over medium-high heat. Add 1 teaspoon neutral oil to the pan and let it heat until shimmering.

Cook the patties undisturbed 3-4 minutes per side for medium (adjust 2-3 minutes for medium-rare or 5-6 minutes for well-done). During the last 1 minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan or close the grill to melt the cheese.

Remove patties to a plate and tent loosely with foil to rest 3-5 minutes while you finish the other components.

Cook bacon: In a skillet over medium heat, lay out the bacon in a single layer. Cook until crisp or to desired doneness, turning occasionally, about 8-12 minutes depending on thickness. Transfer cooked bacon to a paper towel–lined plate to drain.

If desired, reserve about 1 tsp of bacon fat in the skillet and discard the rest; wipe pan to about 1 tsp fat remaining for flavor for the peppers (or use the 1 tsp butter below).

Sauté peppers: In the same skillet over medium, add 1 tablespoon unsalted butter. When melted, add the 3/4 cup sliced cherry bell peppers. Sprinkle 1 teaspoon brown sugar over the peppers, add 1 teaspoon apple cider vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Cook peppers, stirring occasionally, until softened and slightly caramelized, about 4-6 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

If you prefer, chop or halve the cooked bacon to place on the burgers, or leave whole.

Make sauce: In a bowl or small food processor, combine the halved and pitted ripe avocado, 2 tablespoons Greek yogurt, 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 minced garlic clove, and optional 1/4 minced jalapeño for heat.

Pulse or mash until smooth. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then thin with up to 1 tablespoon water to reach a spreadable consistency. Taste and adjust lime, salt, or cilantro.

Transfer the avocado sauce to a small bowl and refrigerate briefly if not using immediately (will keep well for a few hours).

Toast buns: Butter the cut faces of 4 brioche buns (about 2 tablespoons butter total) and toast them on a skillet over medium heat or on the grill until golden, 1-2 minutes. Alternatively brush with a little oil and toast.

On the bottom bun, spread about 1 tablespoon avocado sauce. Place a leaf of lettuce on top of the sauce to act as a moisture barrier.

Place the cheesemelted burger patty on the lettuce. Top each patty with 1–2 slices of cooked bacon (or chopped bacon totaling about 1.5 slices per burger) and 2–3 tablespoons of the sautéed cherry bell peppers.

Spoon an additional tablespoon of avocado sauce over the peppers if you like extra creaminess. Close with the top brioche bun.

Serve immediately with your preferred sides. Provide extra avocado sauce on the side for dipping.