Los Angeles Bacon Avocado Burger
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
1
Prep Time
20 minutes
Cook Time
20 minutes
This is pure West Coast indulgence—lacy-edged smash patties dripping with provolone, salty bacon snapping under the bite, and cool, creamy guacamole cutting through the richness. The pretzel bun brings that deep toast and chew, while garlic aioli ties it all together into one glossy, Big Game Burger Series moment that demands both hands and zero distractions.
Author:Chef Alvin Cailan (Amboy Burgers & Quality Meats)
Ingredients
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1 La Brea Bakery Pretzel Bun
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Spiceology Guac & Roll seasoning
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Kosher salt
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Black pepper
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2 smash burger patties (about 3 oz / 85 g each)
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2 slices provolone cheese
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2–3 slices bacon
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2 tbsp Garlic Aioli (recipe below)
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2 oz Guacamole (recipe below)
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½ ripe avocado
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1 tsp lime juice (or lemon juice)
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Pinch of salt
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1/2 teaspoon Spiceology Guac & Roll seasoning
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Optional: 1 tbsp diced onion, 1 tbsp diced tomato, 1 tbsp chopped cilantro
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¼ cup mayonnaise
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1 small garlic clove, finely grated (or ½ tsp garlic powder)
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1 tsp lemon juice
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Pinch of salt
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Optional: Pinch of black pepper
The Burger
Easy Guacamole (Makes ~2 oz)
Garlic Aioli
Directions
Cook the Bacon: Preheat a pan to medium heat. Cook bacon 3–5 minutes per side until crisp; drain on a paper towel.
Make the Guacamole: Mash the avocado in a bowl. Mix in lime juice, salt, and Spiceology Guac & Roll seasoning. Add optional onion, tomato, or cilantro if desired.
Make the Garlic Aioli: Stir mayonnaise, garlic, lemon juice, and salt together until smooth.
Toast the Bun: Toast La Brea Bakery Pretzel Bun cut-side down until golden and crisp.
Cook the Patties: Heat a griddle or pan to medium-high. Smash patties onto the surface, season with Spiceology and salt and pepper, and sear 1–2 minutes until edges are crisp. Flip, top with provolone, and melt for about 1 minute.
Assemble: Spread aioli on both bun halves. Add double cheeseburger patties, followed by crispy bacon. Top with guacamole, close the bun, and serve hot.
Recipe Note
Use a hot surface to get crispy edges on the beef and a fast cheese melt.
