America loves burgers so I patterned this Bacon Guacamole Cheeseburger with Fontina Cheese from Wisconsin after one of my favorite cites, San Francisco.
- 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
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.