1In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain on paper towels
2Whisk the mayo ingredients, including ¼ teaspoon salt and 1/8 teaspoon pepper
3Mash the guacamole ingredients, including ½ teaspoon salt and ¼ teaspoon pepper
4Mix the ground chuck with the Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, the smoked paprika, and onion powder, and then gently form eight patties of equal size, each about ½ inch thick and a little wider than the buns. Refrigerate the patties until ready to grill.
5Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
6Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 6 to 8 minutes, turning once. During the last 30 seconds
7to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
8Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, two patties, as much guacamole as you like, a slice of bacon (torn in half), and more garlic mayo. Serve immediately
This is a great hamburger recipe from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics which Weber was nice to send me a copy of. This hamburger recipe is perfect for anytime of the year. I would suggest trying this recipe out!
4 Slices slices thick-cut bacon
2 Pounds ground chuck ((80% lean))
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
8 Thin slices cheddar cheese
4 hamburger buns
4 Leaves Boston lettuce
1 beef beefsteak tomato (cut crosswise into 4 slices about 1/2 inch thick)