RECIPES: Recipe Details

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Average: 4 (1 vote)

BIG KAHUNA BACON CHEESEBURGER WITH SMOKY GRILLED ONIONS & AVOCADO MAYO

This burger is all about balance...the right combination of flavors. Soft and crunchy, hot and cool...every bite is rewarded with something delicious. From the crunchy bacon to the cool lime-scented avocado mayo, cheese-topped patty and grilled onions.

Ingredients 

AVOCADO MAYO
1 California avocado, halved, pitted
1/3 cup mayonnaise
1 garlic clove, minced
1 to 2 teaspoons fresh lime juice
Salt to taste
BURGER & ONIONS
12 slices thick-cut bacon
2 tablespoons Colavita extra-virgin olive oil
2 large Maui or Vidalia onions, thinly sliced
Freshly ground black pepper to taste
7 teaspoons bottled chipotle salsa, divided
2 teaspoons light brown sugar
2 pounds ground beef chuck
Salt to taste
Vegetable oil for brushing on grill rack
6 slices Swiss or white Cheddar cheese
6 hamburger rolls, split
2 cups arugula

Instructions 

Prepare a gas grill to medium-high.

For avocado mayo, scoop the avocado flesh into small bowl. Add mayonnaise, garlic and lime juice; mash with a fork until combined but chunky. Season with salt and set aside.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain; reserve 1 tablespoon drippings for onions. Keep bacon warm wrapped in foil.

For onions, in same fire-proof skillet on the grill, heat the reserved 1 tablespoon drippings and olive oil. Add the onions, season to taste with pepper and saute, stir frequently, until translucent, about 15 minutes. Add 3 teaspoons chipotle salsa and sugar, continue cooking onions, about 3 minutes longer. Transfer onions to a medium bowl. Set aside 1/2 cup for burgers in large bowl and coarsely chop onions. Cover remaining onions with foil to keep warm; set aside.

For burgers, in large bowl with chopped grilled onions, add beef, 4 teaspoons chipotle salsa, salt and black pepper to taste. Handling the meat as gently as possible to avoid compacting it, form into 6 patties to fit rolls.

Brush grill rack with vegetable oil. Place patties on the rack and cover the grill. Cook the patties, turning only once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble burgers, spread the avocado mayo on the cut side of each roll bottom and cover with some arugula. Top with a cheese-topped patty, grilled onions and 2 bacon slices. Top with top half of rolls.

Comments 

Two thumbs up...way up!