Low Carb Bacon Burger with Guacamole and Jalapeño aioli

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  Bacon, Pork
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  80/20 Ground Beef(907g)

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

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  1 teaspoon sea salt
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  ½ teaspoon freshly cracked black pepper
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  Garlic powder(5g)
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  Onion powder(5g)
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  Mayonnaise, Regular(240g)
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  JalapeñO Pepper
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  Lime Juice, Fresh(15g)
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  Garlic
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  Cilantro, Fresh(60g)
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  Lettuce, Iceberg
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  Cabbage, Green(360g)
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  Guacamole, Store-Bought(360g)

Instructions

1. 1Roughly chop the bacon and set aside. In a large bowl, combine the chopped bacon, ground beef, garlic powder, and onion powder. Divide the mixture into 6 equal portions and form each into a ¾-inch-thick patty about 5 inches in diameter.
2. 2Heat a large skillet or griddle over medium-high heat for 2–3 minutes until very hot. Place the patties on the cooking surface and cook for 4–5 minutes until the bottoms are golden brown and develop a crust.
3. 3Flip each patty and cook for another 4–5 minutes until the internal temperature reaches 160°F when measured with an instant-read thermometer, and the beef is no longer pink.
4. 4While the patties cook, make the jalapeño aioli. Add the mayonnaise, jalapeño pepper, fresh lime juice, fresh garlic, and cilantro to a blender or food processor. Blend until completely smooth, then transfer to a small container.
5. 5Arrange 2 overlapping iceberg lettuce leaves on each of 6 plates or containers to form a base for each burger.
6. 6Top each lettuce base with 1 cooked beef patty, ¼ cup shredded green cabbage, ¼ cup guacamole, and 1½ pieces of the reserved cooked bacon.
7. 7Drizzle each burger generously with the jalapeño aioli and carefully fold the lettuce leaves up around the patty to form a wrap, using additional leaves as needed to fully enclose.
8. 8Divide the assembled burgers evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days.