Paula Johns's Recipe

Weber's Extreme Burgers

Category: Grilled Foods

1/2 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Guacamole:
2 ripe Hass avocados
1 tablespoon fresh lime juice
2 teaspoons minced garlic
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Burgers:

2 pounds ground chuck (80 percent lean)
1 tablespoon Worcestershire sauce
1 teaspoon Kosher salt
12 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
4 slices thick-cut bacon
8 thin slices cheddar cheese
4 hamburger buns, split
4 leaves Boston lettuce
1 ripe beefsteak tomato, cut crosswise into 4 slices about 1/3 inch thick

Serves four

In a skillet over medium heat, fry the bacon until crisp, 10-12 minutes, turning occasionally. Drain on paper towels.
Whisk the mayo ingredients.
In a small bowl, mash the avocado and add the lime juice and garlic. Mash the remaining guacamole ingredients.
In a large bowl, mix the ground chuck with the Worcestershire sauce, salt pepper, smoked paprika and onion powder, and then gently form 8 patties of equal size, each about 1/2-inch thick and a little wider than the buns.
Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium-high heat (400-500 degrees).
Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (about 160 degrees), 6 to 8 minutes, turning once.
During the last 30 seconds to 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.
Build 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.