Grilled Avocado BLT Burger

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 Grilled Avocado BLT Burger

Tangy blue cheese spread, caramelized onions and grilled avocado slices add exceptional flavor to this juicy, seasoned burger.


Serves: 6
    Caramalized Chipotle Onions
  large sweet onion, halved and thinly sliced
Tbsp.  hot sauce
Tbsp.  beef broth
Tbsp.  balsamic vinegar
Tbsp.  oil
Tbsp.  minced fresh garlic
Tbsp.  dark brown sugar
    Point Reyes Blue Cheese Spread
6 1/2  oz.  light garlic-and-herbs spreadable cheese
oz.  Point Reyes blue cheese or other favorite blue cheese, crumbled
lb.  ground chuck
lb.  ground sirloin
2/7  cup  minced sweet onion
1/4  cup  Zinfandel
Tbsp.  minced fresh oregano, thyme, and basil (any combination)
Tbsp.  hot sauce
1 1/2  tsp.  spicy seasoned salt
  As needed  Vegetable oil, for brushing on the grill rack
12    Fresh California Avocado Slices
  As needed  Balsamic vinegar, for brushing on the avocado slices
  As needed  Spicy seasoned salt, for sprinkling on the avocado slices
12    pre-cooked bacon slices
  soft Kaiser rolls, split
  romaine lettuce leaves
  large tomato slices (1/4-inch thick)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the caramelized onions:

  1. Combine the onion, hot sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack.
  2. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated.
  3. Remove pan and set aside.

To make the spead, combine the cheeses in a fire-proof saucepan, cover, and set aside.

To make the patties:

  1. Combine the chuck, sirloin, onion, Zindandel, herbs, hot sauce, and seasoned salt in a large bowl.
  2. Handling the meat as little possible to avoid compacting it, mix well.
  3. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  4. When the grill is ready, brush the grill rack with vegetable oil.
  5. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
  6. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency.
  7. Remove the the saucepan from the grill and set aside.
  8. During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with a seasoned salt.
  9. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary.
  10. During the final 30 seconds, add the bacon slices to the pan.
  11. When the avocados are nicely grilled and the bacon is crisp, remove from the grill.
  12. When the patties are cooked, remove from the grill, stacking to keep warm.
  13. Place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers:

  1. Spread a generous amount of the cheese mixture over the cut sides of the rolls.
  2. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices.
  3. Add the roll tops and serve.

Recipe Tags

Clint Stephenson

Sutter Home® Build a Better Burger 2004 Grand Prize, Clint Stephenson, Friendswood, Texas

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