Loaded Bacon Guacamole Burger with Crispy Fried Onion Strings Step-by-step instructions

Before you start

Before cooking, set out all ingredients. Shape the beef into two 6-ounce patties, season with salt and pepper, and let them sit at room temperature for no more than 30 minutes.

Shave the onion thinly, whisk the flour with smoked paprika, and prepare the guacamole. Have the bacon, cheese, and buns ready.

Heat the oil for frying and the skillet for searing. Prepping everything first ensures smooth cooking.

Instructions

Prep and Frying

1. 1Prepare the Onion Strings and Guacamole
   Heat 2 inches of oil in a deep skillet to 185°C (365°F). In a bowl, whisk the flour with smoked paprika and a pinch of salt. Toss the shaved onions in the seasoned flour until each strand is coated. Fry the onions in batches for about 2 minutes, stirring gently, until golden and crisp. Transfer to a paper towel-lined plate and season lightly with salt. Mash the avocado in a bowl with lime juice, garlic, cilantro, and a pinch of sea salt until chunky and creamy. Set aside.
   Look for The onion strings are golden brown and crispy, and the guacamole is chunky yet spreadable.
   Tip Do not overcrowd the frying pan; fry in small batches to keep the onion strings crisp.
2. 2Toast the Brioche Buns
   Slice the brioche buns in half. Heat a dry skillet or griddle over medium heat. Toast the cut sides of the buns until golden and lightly charred, about 1 to 2 minutes. Set aside.
   Look for The buns are golden brown and fragrant.
   Tip Toasting the buns adds structure and prevents sogginess from the guacamole and mayo.

At the end of this phase, the onion strings are golden, crispy, and lightly seasoned, and the guacamole is chunky, creamy, and vibrant green. The buns are toasted and ready. The kitchen smells of smoky paprika and fresh avocado.

Cooking the Proteins

3. 3Cook the Bacon
   In a large skillet over medium heat, cook the bacon slices until crisp and browned, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Keep the bacon fat in the skillet for searing the burgers.
   Look for The bacon is deeply browned and crispy.
   Tip Reserve the bacon fat for cooking the patties—it adds smoky flavor.
4. 4Sear the Beef Patties
   Heat the same skillet with the bacon fat over high heat until smoking. Season the beef patties generously with salt and pepper. Place the patties in the skillet and press down firmly with a spatula to smash them. Sear for 2 minutes without moving until a deep crust forms. Flip the patties, top each with 2 slices of pepper jack cheese and a slice of bacon, and cover the skillet. Cook for another 2 minutes until the cheese melts and the beef reaches 160°F (71°C).
   Look for The patties have a dark crust and the cheese is fully melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not move the patties while searing to get a good crust.

The bacon is crisp and the beef patties have a deep brown crust, with melted pepper jack cheese oozing over the edges. The internal temperature reaches 160°F (71°C). The sizzle is loud and inviting.

Assembly and Serving

5. 5Assemble the Burgers
   Spread a generous amount of chipotle mayo on the bottom half of each toasted brioche bun. Place one cheesy bacon patty on each bottom bun, then top with the second patty. Spoon a thick layer of guacamole over the top patty, then pile on the crispy onion strings. Place the top bun on and press down gently to secure.
   Look for The burgers are tall and loaded, with guacamole and onion strings spilling out.
   Tip Use a wooden skewer to hold the burger together if needed.

The burgers are stacked tall with guacamole and onion strings piled high. When pressed, the fillings ooze out. The buns are sturdy, and the burgers are ready to be devoured.

Common mistakes

Avoid pressing down on the patties after they are flipped, as this releases juices and makes them dry. Do not overcrowd the frying pan when cooking onion strings—this lowers the oil temperature and makes them greasy.

Also, do not skip toasting the buns, as it prevents sogginess. Use a thermometer to check the oil temperature and the burger doneness to ensure perfect results.

How to tell it’s done

The burgers are done when the internal temperature reaches 160°F (71°C) for ground beef. The patties should have a dark, caramelized crust and the cheese should be fully melted.

The onion strings should be golden brown and crispy. The bacon should be crisp and the buns toasted. Let the assembled burgers rest for a minute before serving to allow the juices to settle.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest