Loaded Bacon Guacamole Burger with Crispy Fried Onion Strings Tips, FAQ & printable recipe

Tips for success

For the crispiest onion strings, make sure the oil is at the correct temperature and fry in small batches. Use a spider or slotted spoon to remove them quickly and drain on paper towels. Season immediately with salt so it sticks.

To keep the burgers from falling apart, use two skewers to hold them together while eating. Or, serve with a knife and fork.

The guacamole can be made a few hours ahead, but press plastic wrap directly onto the surface to prevent browning.

Variations

• Spicy Jalapeño Version: Add fresh jalapeño slices to the patties before melting the cheese, or mix chopped pickled jalapeños into the guacamole. Increase the chipotle mayo to 1/3 cup for extra heat.
• Turkey Burger Alternative: Substitute ground turkey for beef. Cook to 165°F (74°C). Add a tablespoon of olive oil to the turkey to keep it moist. The rest of the toppings remain the same.
• Vegetarian Black Bean Burger: Use store-bought black bean burgers or homemade patties. Cook according to package directions. The guacamole and onion strings make a satisfying vegetarian version.
• BBQ Bacon Burger: Swap the chipotle mayo for barbecue sauce. Add a slice of cheddar instead of pepper jack. Brush the patties with BBQ sauce during the last minute of cooking.

Storage and make-ahead

Fridge

Store cooked patties and bacon in an airtight container in the refrigerator for up to 3 days. Guacamole keeps for 1 day if covered.

Freezer

Freeze cooked patties individually wrapped in plastic for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat patties in a skillet over medium heat until warm, about 2 minutes per side.

Store leftover burger components separately in airtight containers. The cooked patties and bacon can be refrigerated for up to 3 days.

Guacamole will keep for 1 day if covered tightly. Onion strings are best eaten fresh but can be stored in a paper towel-lined container for a few hours.

The guacamole can be made up to 1 day ahead. The onion strings can be fried a few hours ahead and reheated in a 350°F (175°C) oven for 5 minutes to crisp them.

The patties can be shaped and refrigerated up to 24 hours before cooking.

Serving ideas

Serve these burgers immediately after assembly to enjoy the contrast of hot, juicy beef, melted cheese, and crispy onion strings.

Pair with sweet potato fries or a simple green salad. Provide extra napkins—this burger is delightfully messy.

For a complete meal, serve with a side of pickles and a cold beer or a milkshake. The richness of the burger pairs well with something tangy and refreshing. Adjust the chipotle mayo to your heat preference.

Frequently asked questions

Recipe card

Loaded Bacon Guacamole Burger with Crispy Fried Onion Strings

Prep 20 minCook 15 minTotal 35 minServes 2

Ingredients

• 2 beef chuck patties (180g each)
• 4 slices thick-cut bacon
• 2 brioche buns
• 1 ripe avocado
• 1 tbsp lime juice
• 1 clove garlic, minced
• 2 tbsp chopped cilantro
• 4 slices pepper jack cheese
• 1 yellow onion, thinly shaved
• 60 g all-purpose flour
• 1 tsp smoked paprika
• 1/4 cup chipotle mayo

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

1120

Protein

58 g

Carbohydrates

45 g

Fat

78 g

Automatic estimate from the ingredient list, not laboratory-verified.