i make a lot of promises on this blog. I'm aware. and I'm not sorry about it. and i won't apologize for it. because I'm PASSIONATE. and i truly believe it, every time i tell you something is the best thing I've ever made. (aka pretty much in every recipe).
but like, just trust me. this is the ONLY burger recipe you'll ever need in your life. EVER. its a bold statement given my past declarations related to burgers. but i stand by it.
I'd happily, easily, and in full confidence declared them the BEST burger I'd ever had. (and so did Frankie)
readers/friends/family made the burgers and told me how in love they were. they sent pictures and instagrammed them and just downright made me feel great about it.
i loved how much you guys shared my love for those burgers because… they're just downright GOOD. and simple. and whole30 approved. and it just doesn't get much better than that. or so i thought…
but we might have a burger battle. it's garlic bacon avocado vs. buffalo bacon pineapple. WHO COMES OUT ON TOP??
well, first let's dive into whyyyyy these garlic bacon avocado beauties came into my life.
these burgers came about from a few failed attempts at another whole30 a month or so back. It was during Frankie's busy season, so i was home alone almost every night and i was just bored.
i love bacon burgers. i love garlic. and i just thought to myself… why not throw them together and see what happens. Originally, i wanted to use tessemae's roasted garlic because YUM. but mine was expired… so i decided I'd “crush” up some fresh garlic with my garlic plate (?) does this thing even have a name? all i know is its the best $10 I've spent at art festival in my hometown. SO worth it. using crushed garlic really lets the flavor disburse, if you ask me (not that anyone is actually asking). but if you can't find crushed or don't have a garlic crusher, mincing is a good alternative!
the same principle of flavor dispersion applies in relation to why i ground up the bacon. its really just science. flavor science. its. just. worth. it. TRUST ME.
i was also on an avocado kick which is a little strange for me. I'm weird about avocados. i love the taste but half the time i can't get on board with the texture. they have to be mashed. I'm strange. I KNOW. i couldn't tell you why… i just feel like soft chunks are a weird combo. I'd rather mash it up and get a smooth texture i don't need to chew. omg i think that's it. i HATE chewing avocado. i can't get over that. you guys you've solved it!
anywho – for these burgers i just serve them with sliced avocado (because it's way prettier) and mash them up on my plate when i go to eat the burger. It's like having avocado frosting. is that a thing? can we make it a thing? it's now a thing.
I've made the recipe several times since its entrance into my kitchen and it's perfect EVERY time. its really hard to mess it up, so I'm not surprised to be honest. and, just like its counterpart the buffalo bacon burger… they're perfect for freezing! I shape the patties and wrap them in small sheets of wax paper and place them in plastic bags for freezer life. it's been a great timesaver and a perfect addition to my whole30 survival kit (as an emergency meal).
i made the burgers for Frankie a few weeks ago… and he was obsessed.
i didn't realized HOW obsessed, until we went out to dinner with my dad. Frankie was asked what his favorite thing that I make is. i promptly guessed that his favorites would be my pulled pork and the buffalo bacon burger. he shocked me by quietly saying “i actually think i like that new burger more than the buffalo one…”
i couldn't believe it.
as for me? UGH I'm so torn. i think they're equally good for different moods. and i think it would be unfair to chooseeeee. so I'm going to stick with the parental answer, “i love both my burgers equally.”
NOW GO MAKE THEM!
- 1 1/4 lb ground beef
- 1/2 lb bacon (look for a paleo brand & check ingredients!)
- 6 large cloves garlic
- 1/4 teaspoon pink himalayan sea salt
- 1/4 teaspoon fresh cracked pepper
- 1 avocado
- Using a food processor, pulse the bacon strips until they are ground. (if you don't have a food processor – i own and love [url href=”http://amzn.to/1LCyMuy” target=”_blank”][u]this one[/u][/url] and [url href=”http://amzn.to/1MyBjRm” target=”_blank”][u]this one[/u][/url], I've also owned and loved [url href=”http://amzn.to/1XIOFQK” target=”_blank”][u]this one[/u][/url]. If you're not in the market for one, you could also freeze the bacon for 10 minutes or so and use a sharp knife to cut the bacon into tiny pieces)
- Crush or mince the garlic and place in a large bowl. Add the ground beef and bacon into the bowl. Sprinkle the salt and pepper over the meat. Using your hands, combine the meats, garlic, and seasoning until well disbursed.
- Divide the meat into 1/4 pound sections and shape into patties.
- Heat a [url href=”http://amzn.to/25hfAc4″ target=”_blank”][u]cast iron skillet[/u][/url] (or a frying pan) to medium/high heat. Once the skillet is heated, add the patties in batches and sear for about 3-4 minutes per side (i heat my burgers to medium).
- Serve with a few avocado slices on top of each burger!
I'm not opposed to a burger taste test/cook off! who's in to come over and eat one of each and place a vote?! (or you guys just go for a burger competition at home and let me know what burger comes out on top!)
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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