Bacon Avocado Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1-1/2 pounds ground chuck
1-1/2 pounds ground sirloin
1 lg portabello mushroom top, finely chopped
1-1/2 tablespoons soy sauce
pepper to taste
1 large ripe tomato, washed
1 head bibb lettuce, washed
12 slices thin sliced bacon, any variety
1 large, ripe avocado seeded, peeled & sliced
6 slices swiss cheese
1 jar mayonnaise
6 soft keiser buns (or other)



Combine meat in a bowl with the mushroom, soy & pepper. Mix with hands until combined. Divide into 6 equal portions & form into patties, slightly thicker on edge than in the middle. Cover with plastic wrap & set aside. Prepare grill. Heat to 350 degrees F. Place a heavy, flat griddle on one side of the grill to preheat (will be used to cook the bacon). Using a very sharp, serrated knife, slice tomato into very thin (approx. 1/8″) slices. Separate lettuce into individual leaves. Cut the bacon in half, crosswise, resulting in 24 pieces, approx 3-4″ in length. Using 4 pieces at a time, intertwine the bacon basket-weave fashion to form 6 squares. Place on preheated griddle & cook until crisp, turning carefully. Remove to paper towels to drain. Meanwhile, place patties on grill, cooking to desired doneness (approx 5 minutes on each side for “medium”.) During last couple of minutes of cooking second side, top patties with three avocado slices each, topping that with the swiss cheese. Place buns on the grill for approximately 30 seconds, just to heat through. Remove buns, spread sides with mayonnaise. Place patties on the bun bottoms. Top with 3 slices of the tomato & 1 or 2 pieces of lettuce. Secure with picks if needed. Cut burger in half for serving.