Ingredients:

4 slices thick-cut bacon 

1⁄3 cup mayonnaise

1 teaspoon minced garlic

Kosher salt

Freshly ground black pepper

2 ripe Hass avocados

1 tablespoon fresh lime juice 

2 teaspoons minced garlic

2 pounds ground chuck (80 percent lean)

1 tablespoon Worcestershire sauce

1⁄2 teaspoon smoked paprika 

1⁄2 teaspoon onion powder

8 thin slices cheddar cheese 

4 hamburger buns, split

4 leaves Boston lettuce

1 ripe beefsteak tomato, cut crosswise into 4 slices about 1/3 inch thick

 

In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain on paper towels.

Whisk the mayo ingredients, including 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Mash the guacamole ingredients, including 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.

 

Mix the ground chuck with the Worcestershire sauce, 1 teaspoon salt, 1⁄2 teaspoon pep- per, the smoked paprika and onion powder, and then gently form eight patties of equal size, each about 1⁄2 inch thick and a little wider than the buns.

Refrigerate the patties until ready to grill. Prepare the grill for direct cooking over medium-high heat (400° to 500° F). 

 

Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 6 to 8 minutes, turning once.

 

During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, two pat- ties, as much guacamole as you like, a slice of bacon (torn in half) and more garlic mayo.

Serve immediately.

 

Serves: 4

Prep Time: 25 minutes 

Grilling Time: 6–8 minutes