Hass Avocado And Billionaire’s Bacon Recipe

Prepare oven and pan

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack over the sheet; this allows drippings to collect and bacon to crisp evenly.

Make the candy coating: in a small bowl stir together dark brown sugar, coarsely cracked black peppercorns, smoked paprika and 1 teaspoon hot water to make a paste that will adhere to bacon.

Arrange bacon slices in a single layer across the wire rack. Using a spoon or your fingers, spread a thin, even layer of the sugar-pepper paste over the top of each bacon slice so the sugar sticks.

Bake for 12–18 minutes, checking after 10 minutes; bacon is done when edges are deeply caramelized and sugar has melted into a sticky glaze. For extra crispness, broil 1–2 minutes watching carefully to avoid burning.

Remove from oven and let bacon rest on the rack 3–5 minutes; sugar will harden slightly. Transfer to a plate lined with paper towel and set aside. Keep warm or reheat briefly before assembling burgers.

In a medium bowl combine the diced avocado, quartered cherry tomatoes, diced red bell pepper, finely diced red onion, chopped cilantro and minced jalapeño if using.

Add lime juice, salt, pepper and olive oil. Gently toss to combine, keeping some chunks intact for texture. Taste and adjust seasoning (add more lime or salt to preference). Reserve chilled until assembly.

Pat the beef patties dry with paper towel. Season both sides generously with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or grill over medium-high heat and brush with neutral oil. When very hot, add patties (do not overcrowd). Cook 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C), or longer to desired doneness.

During the last 1 minute of cooking, place a slice of cellar-aged provolone on each patty and cover the pan (or close the grill lid) to melt the cheese. Remove patties and let rest 2–3 minutes.

Slice the 2 Hass avocados lengthwise into even slices. Toss gently with 1 tablespoon lime juice to prevent browning and to add brightness. Keep chilled until assembly.

If you prefer very ripe slices, slice just before assembling to preserve texture.

Lightly toast brioche buns face-down on the hot grill or skillet until golden, about 30–60 seconds. Spread approximately 1–2 tablespoons of mayonnaise on the bottom bun and top with 1–2 leaves green leaf lettuce.

Place the rested, cheese-melted beef patty on the lettuce. Add 2–3 slices of the candied black-peppercorn bacon on top of the patty.

Add one or two slices of fresh Hass avocado over the bacon, then a generous spoonful (about 2–3 tablespoons) of the chunky avocado salsa on top of the avocado slices.

Layer a slice of beefsteak tomato and a few rings of purple onion if desired. Spread mayonnaise on the top bun, place it over the stack and press lightly to set.

Serve immediately while patties are warm, with any remaining candied bacon and extra salsa on the side.