Loaded Bacon Guacamole Burger with Crispy Fried Onion Strings

This loaded bacon guacamole burger is the ultimate indulgence: two juicy seared beef patties, melted pepper jack cheese, smoky thick-cut bacon, creamy homemade guacamole, and a mountain of crispy fried onion strings, all stacked on a toasted brioche bun.

Every bite delivers a satisfying crunch, a burst of creamy richness, and a smoky, savory depth that makes it impossible to put down. Perfect for a weekend cookout or a special dinner, this burger is a showstopper that will have everyone reaching for seconds.

There's nothing quite like a burger that combines juicy beef, crispy bacon, melted cheese, and fresh guacamole.

This loaded version takes it to the next level with crispy fried onion strings that add a delicate crunch to every bite. The recipe is straightforward: season the beef, sear it hard, melt the cheese, and pile on the toppings.

The key is to use high-quality ingredients and follow the techniques—smashing the patties creates a caramelized crust, while the guacamole adds a bright, creamy contrast. Whether for a weeknight treat or a gathering, these burgers are sure to impress.

Ingredients

Why this recipe works

Smashing the beef patties on a screaming-hot griddle creates a deep, caramelized crust that locks in juices and adds intense beefy flavor.

The high heat ensures a quick sear, keeping the interior moist and tender. This technique is the secret to a restaurant-quality smash burger at home.

Frying the onion strings in seasoned flour gives them a light, crispy texture that contrasts beautifully with the creamy guacamole and melted cheese. The smoked paprika adds a subtle smoky warmth that complements the bacon and chipotle mayo, tying all the flavors together.

Notes and substitutions

Use 80% lean ground chuck for the best flavor and juiciness. The fat content is essential for a moist burger. If using pre-made patties, handle them gently and avoid overworking the meat. Season generously with salt and pepper just before cooking.

For the guacamole, use a ripe avocado that yields slightly to pressure. Lime juice brightens the flavor and helps prevent browning. Adjust the garlic and cilantro to taste. The chipotle mayo can be store-bought or made by mixing mayonnaise with adobo sauce.

• beef chuck patties: Ground chuck (80% lean) can be shaped into two 6-ounce patties. Do not overwork the meat; handle gently to keep the burgers tender.
• brioche buns: Potato rolls or soft hamburger buns work well if brioche is not available. Toast them the same way for a sturdy base.
• pepper jack cheese: Monterey Jack with a few pickled jalapeño slices adds heat, or use sharp cheddar for a milder flavor.
• chipotle mayo: Mix 1/4 cup mayonnaise with 1 teaspoon adobo sauce from canned chipotles. Or use regular mayo with a pinch of smoked paprika.

Equipment

• Large cast-iron skillet or griddle
• Deep-fry thermometer
• Mixing bowls
• Whisk
• Tongs
• Spatula
• Chef's knife
• Cutting board