Grilled Bacon Avocado Cheeseburgers

Yield: 4 servings.
Time: 50 minutes

INGREDIENTS
1/2 pound beef chuck
1/4 pound skirt steak
1/4 pound boneless short rib
2 strips of smoked bacon
Kosher salt and freshly ground black pepper
Olive oil
4 brioche buns, lightly toasted

Garnish:
1 head of butter lettuce, leaves washed and separated
1 ripe avocado, sliced
1 beefsteak tomato, slices
1/4 cup of grated cheddar cheese
1 red onion, finely sliced into rings
8 strips of smoked bacon, cooked until crisp

DIRECTIONS
Begin by grinding the meat (or have your butcher grind it for you). Slice the
meat up into strips and grind with a coarse dial (#2) so you have a nice
textured mix of ground meat. Work with chilled meat to make it easier to
work with.
Form ground meat into 1/4 pound patties -- using your hands lightly form the
patties into a round disc slightly wider than your burger buns. Set aside on a
plate in the refrigerator to firm up.
When ready to cook, season burger patties with salt and pepper. Rub with a
little oil. Heat a grill or griddle pan to high and once smoking add burgers.
Cook for 4-5 minutes on the first side then carefully flip the burgers and top
with cheese. Cook for 2-3 minutes until cheese has melted. Add onions to the
grill to caramelize -- cook for about 2 minutes then add to the top of the
burger.
To assemble burger start with the bottom half of a toasted burger bun. Top
with burger that has melted cheese and onions, top with 2 strips of crispy
bacon, some tomato slices, avocado and butter head lettuce leaves. Top with
the other half of the burger bun.