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Stuffed bacon, fontina, sundried tomato burgers topped with greek mango guacamole

There are 2 parts to this recipe. The first being the actual burger recipie and the following being the recipe for my greek mango guacamole.


For Burger:
1 package maple smoked bacon
2lb. ground sirloin
1 med. white or vidalia onion, sm. dice
1 cup chopped sun-dried tomatoes
8 oz. fontina cheese 3/4 cup parmesan cheese
1 1/2 tbs. Worcestershire sauce (about12-15 shakes)
1 1/2 tbs. of seasoning mix (*seasoning mix is 3 tbs.each kosher salt, ground black pepper, and garlic powder. Mix together in separate bowl and set aside.)
Bread and toppings:
6 panini sandwich rolls
1 tbs. olive oil or avacado oil
1 bunch arugala, (cleaned)
2 ripe beefsteak tomatoes


Procedure: Chop bacon while raw into a small dice and fry in pan making bits. Drain on paper towel, set aside and let cool. In separate large mixing bowl, combine all the ingredients incorporating as best you can. (if the mixture seems a little dry drizzle a little olive or avacado oil into the mix. Form into patties, anywhere from 1/2 to 1 lb. each. This will yield about 6 - 9 burgers. Lightly sprinkle both sides of patties with some of the remaining seasoning mixture. (you do not have to use all of it). Grill on high heat,(covered) about 3 minutes per side achieving a rare to med. rare temperature per burger. For assembly: Very lightly brush bread with oil(avacado or olive) and very lightly grill. This is mostly just to warm them. Layer bottom bread slice top with arugala, then tomato, then, burger, lastly top with a generous mound of greek mango guacamole and top slice of bun. Open wide and enjoy!


Greek Mango Guacamole Ingredients: 2 ripe mangoes, sm.dice 4 plum tomatoes, sm.dice, seeded and cored 1 med-lg seedless cucumber, peeled, sm.dice 2 bell peppers,(preferably yellow/orange) sm. dice, seeded. 3 stalks of celery, sm.dice 1 sm. red onion, fine dice 2-3 greeen onions (scallions), fine sliced 5 avacado diced 2 tsp.  Adobo seasoning 1 tbs.Avacado oil Juice of one lemon Juice of one lime 1 cup greek style salad dressing 1 bunch fresh cilantro (chopped) 8 oz. feta cheese (crumbled) *tip: freeze feta cheese and let thaw 10-15 minutes before cutting and adding to mix. This will help to prevent clumping and keep the cheese from collecting at the bottom of the bowl. procedure: Combine the first 7 ingredients in large mixing bowl. Add the following ingredients in the order above. Add the avacado as the last vegetable immediately followed by lemon and lime juice. Add the cilantro last. Mix the ingredients well. Cover and refridgerate for at least an hour to let the ingredients marinate. *This recipe yields a large amount. I personally like to have a lot of it on hand because it all gets eaten. Feel free to cut this recipe in half. Thank you for this opportunity!