Beach House BBQ Burger with Avocado Mayo, Carmelized Red Onions, Chedder, and Bacon

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 Tbsp Fennel seeds
1 Tbsp Cumin
1 Tbsp Coriander seeds
1 tsp Red Pepper Flakes
1 Tbsp Cracked black pepper
1 Tbsp Kosher Salt
1 Tbsp Granulated Sugar
1 Tbsp Dark brown sugar
1 Tbsp Chili powder
1 Tbsp Sweet Smoked Spanish Paprika
2 lbs of Ground beef chuck (20% fat)
1 large ripe Avocado
1/2 cup mayonnaise
2 Tbsp Olive oil
2 Red onions, thinly sliced
Vegetable oil for brushing the grill rack
12 slices of pre-cooked bacon
6 slices of Sharp cheddar cheese
6 Corn topped hamburger buns



Prepare a medium-hot fire in a charcoal grill or pre-heat gas grill to medium-high.

In a heavy skillet over medium heat on grill, toast fennel seeds, cumin, coriander seeds, red pepper flakes and black pepper until fennel seeds begin to brown, about 2-3 minutes. This must be done by continually tossing and stirring so burning does not occur. (Toasting is done to release the natural oils of the spices, making a more fragrant, and zesty tasting flavor.) Immediately turn out into a small mixing bowl and add salt, granulated sugar, dark brown sugar, chili powder, and sweet smoked Spanish paprika. Using a small food processor or blender, pulse mixture until evenly ground together. Remove and place in a small bowl. Reserve 1 Tbsp for Avocado Mayo and 1 Tbsp for Caramelized Red Onions.

Mix ground chuck and spice mixture together in a large bowl blending spice mixture throughout the beef. Shape into six patties to fit bun. Transfer to small baking sheet. Cover and chill while making Avocado Mayo and Caramelized Red Onions, before grilling.

Peel and pit avocado. Mash avocado and combine with mayonnaise and 1 Tbsp spice mixture in a small bowl. Cover and refrigerate until ready to use.

In a heavy skillet over grill, heat olive oil to medium heat. Toss in onions. Cook until golden brown stirring often, about 25 minutes. Stir in 1 Tbsp spice mixture continue to cook for 2 minutes and remove pan from grill. Reserve for finished burgers.

Brush grill rack with vegetable oil. Place burgers on the rack and cover. Grill until brown on bottom about 5-6 minutes. Turn the burgers and continue grilling until done to preference about 5 minutes for medium. Lay aluminum foil in corner of grill and heat bacon to warm. During the last few minutes of cooking, top each burger with a slice of cheese, and place the buns cut side down on the outer edge of the rack to toast lightly. Remove burgers, bacon, and buns from grill and transfer to work station for assembly.

Spread Avocado Mayo on each grilled side of toasted bun. Place grilled red onions on bottom bun, then burger, then 2 slices of bacon. Top with bun and serve.