Extreme Burger #1

Makes 4 burgers

•  2 lbs ground chuck (80% lean)
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1.2 tsp onion powder
• Kosher or sea salt
• Freshly ground black pepper

Mayo

• 1/2 cup mayonnaise
• 1 tsp minced garlic

Guacamole

• 2 ripe Hass avocados
• 1 tbsp fresh lime juice
• 2 tsp minced garlic

Toppings:

• 8 slices thick cut bacon
• 8 slices sheddar cheese
• 4 leaves Boston or iceberg lettuce 
• 1 ripe beefsteak tomato, cut crosswise into 4 slices about 1/2 inch thick
• 4 hamburger buns, split

To Make:

1. In a skillet over medium heat, fry the bacon until crisp, 10-12 minutes, turning occasionally. Drain on paper towls.

2. Whisk the mayo ingredients, including 1/2 tsp salt and 1/4 tsp pepper.

3. Mash the guacamole ingredients, including 1/2 tsp salt and 1/4 tsp pepper.

4. Mix the ground chuck with the Worcestershire sauce, 1 tsp salt, 1/2 tsp pepper, the smoked paprika and onion powder, and then gently form 8 patties of equal size, each about 1/2 inch thick and a little wider then the buns. Refrigerate the patties until ready to grill.

5. Prepare the grill for direct cooking over medium high heat.

6, Grill the patties over direct medium high heat, with the lid closed, until cooked to a medium doneness, 6-8 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese over each patty to melt, and toast the buns, cut side down, over direct heat.

7. Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, to patties, as much guacamole as you like, two slices of baconand more garlic mayo. Serve immediately.