GrillJunkie – Addiction to Grilling-What Fires YOU Up?

Grilled Burger Recipe: California Bacon Burgers with Guacamole

Grilled Burger Recipe: The California with Bacon and Guacamole Topper

Burger Recipe GrillJunkie - California Guacamole Burger with Bacon

There is nothing more American, tempting and satisfying than a perfectly prepared, grilled, seared and stacked hamburger! The team here at GrillJunkie is constantly tweaking and evolving all of our grilling recipes, and one our favorite categories is this incomparable king of them all, the Burger. Evolving our burger recipe repertoire is one of our favorite pastimes…besides having the opportunity to use the word repertoire. Thank you to Jacque Pépin. In addition to the 365 plus recipes that we’ve published in our Burger-a-Day Cookbook, we love to prepare and share our free on-line recipes with our readers. This one is a keeper. In between our hectic Grilling Product Reviews schedule, we finally put pen to paper and spatula to grill and are proud to share our California Burger with Guacamole Topper grilled burger recipe. We hope you enjoy it.


Serves: 4  | Prep time: 25 minutes | Grilling time: 14 to 18 minutes

Burger Recipe – Ingredients:

Topper Ingredients – Key to this Burger Recipe

  • 2 tablespoons Vidalia onion – finely grated
  • 2 tablespoons mayonnaise – the real stuff, no imitations or “Light”
  • 1 Hass avocado, pitted and peeled
  • 2 tomatoes, cored, seeded, and chopped – plum type tomatoes work bestAvocado for GrillJunkie Burger Recipe
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1/2 tablespoon fresh sweet basil leaves
  • 2 teaspoons fresh lime juice
  • 1 large garlic clove, grated
  • Kosher salt
  • Freshly ground black peppercorns

Burger Recipe: Ingredients

  • 1½ pounds ground chuck (80% lean)
  • 2 poblano chile peppers
  • 8 slices of low salt bacon
  • 1½ teaspoons Kosher salt
  • 1 teaspoon freshly ground black peppercorns
  • 4 Kaiser rolls, split

Burger Recipe: Instructions

  1. See our Basic Burger Recipe and/or our Burger Infographic for some great grilling tips.
  2. Cook or grill the bacon per package instructions. 
  3. Rinse the onion in a fine mesh strainer under cold water. Allow the excess water to drain off.
  4. In a medium bowl mash the avocado and mayonnaise together with a fork.
  5. Stir in the onion, tomatoes, cilantro, lime juice, and garlic. Season generously with salt.
  6. Cover with plastic wrap and set aside. If possible, attempt to press the wrap directly onto the surface of the mixture to remove as much air as possible, especially if storing for a long period of time. (The mayonnaise can be prepared up to 8 hours ahead.)
  7. Prepare the grill for direct cooking over high heat (450° to 550°F).
  8. Brush the cooking grates clean. With an oil soaked paper towel, oil the grates to prevent patties from sticking.

    80% lean chuck burger patty with center impression to avoid bulging when grilled.

    80% lean chuck burger patty with center impression to avoid bulging when grilled.

  9. Grill the pablano chiles over direct high heat, with the lid closed as much as possible, until the skin is blackened on all sides, about 10 minutes, turning occasionally.
  10. When done, transfer the chiles to a bowl and cover with plastic wrap to trap the skin. Let stand for about 10 minutes. Remove the chiles from the bowl and peel off and discard the majority of the blackened skin, stems, and seeds. Chop the chiles into ½-inch diced pieces.
  11. In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and carefully shape into four patties of equal size and thickness, about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.
  12. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 7 to 10 minutes, turning once when the patties release easily from the grate without sticking. NEVER press down on burgers while they are grilling. Yes, it’s fun to create a flare-up but all your doing is drying out the burger into a dried out hockey puck.
  13. During the last minute of cooking time, toast the buns, cut side down, over direct heat.  Remove the grilled burger and buns from the grill. Let the burgers rest for a few minutes to allow the juices to move back and evenly into the center of the patty. Spread a bit of the topper mayo onto the bottom buns. This will prevent the buns from becoming soggy from the meat juices. Top the burgers with the topper mayo, 2 bacon slices each and serve.

Grilling Burgers flare up



Smile, pound your chest in pride and enjoy the precious time with family and friends.


Serves: 4 | Prep time: 25 minutes | Grilling time: 14 to 18 minutes


What are your thoughts on this Grilled Burger Recipe? What Fires YOU Up? We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Bring it on!

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