Avocado Burger with Bacon

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  2 lbs 80/20 Ground Beef

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  1 tsp 1 teaspoon sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp Garlic powder
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  0.5 tsp Onion powder
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  2 tbsp Vegetable oil
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  6 Bread, French Or Hoagie Roll(342g)
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  1 Lettuce, Iceberg(270g)
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  9 Bacon, Pork(73g)
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  1 Yellow Onion(55g)
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  1 Avocado(150g)
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  1 cup Mayonnaise, Regular
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  1 JalapeñO Pepper(14g)
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  2 tbsp Lime Juice, Fresh
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  1 Garlic(3g)
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  0.3 cup Cilantro, Fresh

Instructions

1. 1Combine the ground beef, sea salt, black pepper, garlic powder, and onion powder in a large bowl. Form the mixture into 6 patties approximately ¾ inch thick and 5 inches in diameter.
2. 2Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Place the beef patties in the skillet and cook 4–5 minutes until the bottom is golden brown and slightly charred.
3. 3Flip the patties and cook the other side 4–5 minutes until the internal temperature reaches 160°F on an instant-read thermometer and no pink remains inside. Transfer to a plate.
4. 4While the patties cook, add the mayonnaise, jalapeño pepper, fresh garlic, cilantro, and lime juice to a food processor. Pulse until smooth, about 2 minutes, creating the jalapeño aioli.
5. 5Toast the bread cut-side down in the same skillet over medium heat 2–3 minutes until golden brown, working in batches if needed.
6. 6Spread the jalapeño aioli on the cut sides of each toasted bun. Layer the iceberg lettuce on the bottom buns, then top with a beef patty, cooked bacon, sliced onion, and avocado slices. Close with the top bun.
7. 7Divide the 6 assembled burgers evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 3 days, or wrap individually in parchment paper for grab-and-go portioning.