America loves burgers so I patterned this Bacon Guacamole Cheeseburger with Fontina Cheese from Wisconsin after one of my favorite cites, San Francisco.
“San Francisco” Bacon Guacamole Cheeseburger
Print This Recipe Yield 4Source Inspired by Wisconsin Milk Marketing BoardPublished
Ingredients
- 8 slice bacon
- 1½ pound ground beef
- salt and pepper to taste
- fontina cheese, thinly sliced, to taste
- 8 slice sourdough bread
- 1 cup baby red oak leaf lettuce leaves, loosely packed
- ½ cup guacamole
- 2 heirloom tomatoes, sliced
- ¼ red onion, sliced and separated into rings
Directions
Preheat your outdoor grill.
Add the bacon slices to a cold cast iron skillet. Turn the heat to medium and cook them until crispy. About 5–7 minutes. Transfer to paper towel lined plate. Set aside.
Divide the ground beef into 4 equal parts. Roll each part into a ball and then gently press into patties shaped to match the sourdough bread slices. Sprinkle each patty with salt and pepper.
Cook burgers over medium heat. About 2 to 3 minutes per side for medium-rare. At the last minute, place cheese slices on top and continue cooking until cheese melts slightly. Move the burgers to a plate to rest. Lightly grill the sourdough slices on both sides. Just enough to get toasty grill marks.
To assemble the burgers, place 4 pieces of toasted sourdough slices in front of you. Divide the oak leaf lettuce pieces evenly in a even layer on each slice. Top this with a dollop of guacamole, one or two heirloom tomato slices, the burger, three or four rings of red onion and two bacon slices. Top with the remaining sourdough bread. Cut the burgers in half and serve warm.
Ready to dive into this pool of chilled soup!
I adore this soup Greg! Love the addition of fish sauce and hot chiles…And Grant’s wine pairing rocks!
LL
Oh wait I lied. I just haven’t gotten out of the pool long enough to notice, the only safe place in Nashville at the moment.
As far as the soup, yes, still unsure about the wine though. I’m one of those who has downgraded the sweeter wines, maybe you can change my wine mind.
This is absolutely beautiful! That emerald green, wow!
I love the new wine pairings! Missed you 🙂
Wonderful summer soup recipe!fresh and delicious… I love the presentation!
Yes, it is miserab;y hot around here, and cold yet flavorful foods are the order of the day. This would fit the bill! And I agree — spicy foods are wonderful in the heat. They make you sweat, which cools you off.
I love the heat in this recipe. Most cucumber soup recipes, including mine, are pretty bland. Enjoy the new trend of wine-pairing.
This soup and wine pairing sounds simply divine! Gave you a shout out on “The Daily Dish” today 😉 If you have any grilled seafood recipes up your sleeves, definitely consider entering our recipe contest this week! http://su.pr/1ZdDZi
is a gorgeous looking soup, and with summer’s heat right around the corner, this one is in the on-deck circle for me. — S
Love this. So sophisticated!
sorry i’ve been so absent from your fabulous blog.
i will do better…and i’ve missed a lot too.
it’s really hot over here on cape cod, plus we have that
nasty humidity.
love that this is quick & easy.
happy summer greg!