Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Grilled burgers topped with homemade, spicy guacamole salsa and crispy bacon are an irresistible combination. Pepper Jack Corn Pudding and Sweet Potato Chips would be colorful side dishes to serve with the burgers.
Ingredients[]
- 6 thick slices (about 6 ounces) bacon
- 1½ pounds 80% lean ground beef
- Vegetable oil for oiling grill rack
- 6 good-quality hamburger buns, lightly toasted
- Salt
- Chunky Guacamole Salsa
Directions[]
- Fry bacon in a medium, heavy skillet over medium heat until crisp and golden.
- Remove and drain on paper towels.
- Break each slice in half and set aside for up to 2 hours until needed.
- Shape ground beef into 6 patties, each about ½ inch thick.
- Cover with plastic wrap and refrigerate until needed.
- When ready to cook, oil a grill rack and arrange 4 to 5 inches from heat source.
- Prepare grill for a hot fire (high temperature).
- Grill burgers 4 to 5 minutes per side until cooked through. (Internal temperature should be 160 degrees F.)
- Place burgers on bottoms of toasted buns. Salt burgers very lightly, then top each with 2 halves of bacon.
- Mound burgers with a generous amount of Chunky Guacamole Salsa. (You may not need to use all the salsa; save extra for another use.)
- Cover with tops of buns.
YIELD: SERVES 6