Perfect Burgers

Name: Perfect Burgers
Ingredients: Toppings; 12 strips applewood-smoked bacon; 2 ripe avocados; 1 teaspoon lemon juice; 2 tablespoons snipped chives; Sea salt; Freshly ground black pepper; 1 large, ripe heirloom tomato; 1/2 red onion; 3 ounces blue cheese; 3 ounces cheddar; 3 ounces Gruyere; 6 iceberg lettuce leaves, each about 5 inches wide; Heinz ketchup; Best Foods mayonnaise (or Hellman's east of the Rockies); Dijon mustard, smooth and coarse-grained; Pepperoncini; Dill pickles, sliced vertically in quarters or eighths

18 ingredients

4 steps

Ingredients

Toppings
12 strips applewood-smoked bacon
2 ripe avocados
1 teaspoon lemon juice
2 tablespoons snipped chives
Sea salt
Freshly ground black pepper
1 large, ripe heirloom tomato
1/2 red onion
3 ounces blue cheese
3 ounces cheddar
3 ounces Gruyere
6 iceberg lettuce leaves, each about 5 inches wide
Heinz ketchup
Best Foods mayonnaise (or Hellman's east of the Rockies)
Dijon mustard, smooth and coarse-grained
Pepperoncini
Dill pickles, sliced vertically in quarters or eighths

Directions

1

1. Fry the bacon in a hot skillet until done but not too crisp, about 8 minutes. Drain on paper towels and set aside.
2

2. Cut the avocados into quarters or sixths. Sprinkle lightly with lemon juice, add the chives and toss. Season with sea salt and pepper. Set aside in a serving dish.
3

3. Cut the tomato into slices about one-fourth-inch thick and season lightly with sea salt and pepper. Set aside. Cut the red onion into very thin (about one-eighth-inch) slices and season lightly with sea salt and pepper. Set aside.
4

4. Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyere with a cheese plane onto a serving plate and set aside.