A good burger can silence a room. The first bite—juicy, smoky, and just messy enough—reminds you why burgers are an American classic. This Guacamole Bacon Burger was born one Friday night when my husband and I decided to abandon the usual lettuce-tomato routine. The result? Creamy guacamole, salty bacon, caramelized onions, and melty Swiss layered between sturdy homemade buns. It’s indulgent, balanced, and surprisingly simple to make.

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Why You’ll Love this Recipe

• Juicy, smoky, creamy—every bite hits all the right notes.
• Works year-round: grill it in summer or sear it in a skillet mid-January.
• It’s easy to make and a change from the typical burger

What You’ll Walk Away Knowing

• How to make a perfectly juicy burger (without smashing or drying it out).
• The best bun choice for saucy toppings.
• A foolproof, creamy guacamole that’s good enough to eat with a spoon.

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Ingredient List

Buns: I like a bun that can withstand messy toppings. Brioche is too soft. I love an onion poppy seed bun. My homemade burger buns are sturdy enough to hold together, but soft enough to melt in your mouth. 

Ground Beef: For a juicy burger you need a 20% fat ratio. You can also make a custom burger blend by grinding your own beef. It takes a grinder or food processor, but it is totally worth it if you enjoy making everything from scratch. 

Onions: I prefer a yellow or sweet onion to caramelize. If you don’t want to caramelize an onion, you can always use a raw one. For that, I suggest a red onion for its bite. 

Swiss Cheese: I prefer Swiss cheese for the subtle tang. Cheddar cheese would also be delicious.

Avocados: Guacamole is the highlight of this recipe so we need ripe avocados to make it work. I usually buy my avocados at whatever stage of ripeness they are and plan for which day I’m going to make this burger in the week. You want them soft yet firm. When you squeeze the avocado, it should yield, but not completely smoosh in your hand. 

Secrets to a Juicy Burger

Juiciness comes from fat content, minimal handling, and a proper sear.

The first step is to buy ground beef with a 20% fat ratio. That will allow for juiciness without greasiness. 

Next, you need to focus on how you form the patty. You don’t want to overwork the meat or compact it. This is easier to achieve if you grind your own beef for burgers, but can also be achieved with already ground beef. 

When you open the package, loosen the meat gently into a bowl. When you grab a handful of meat, very gently form it into a ball. Then use your hand or a burger press to form the patty. I prefer a burger press because it puts even pressure on the patty. And that’s as much as you need to touch it. Resist the urge to mush and homogenize the meat like you could for meatloaf. 

How to Make Guacamole Bacon Burgers

Cooking the Bacon

Stovetop

1. Place strips of bacon on a skillet and cook for 10 minutes on each side until they’re crisp with a bit of flexibility left

Oven

1. Preheat the oven to 350°F 
2. Place the bacon on a parchment lined baking sheet
3. Bake for 20 minutes until crisp, but still flexible 

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Caramelize the Onions

1. Preheat skillet on medium heat
2. Slice one onion into ¼ strips 
3. Add butter, onion, salt, cayenne, and garlic powder. 
4. Mix together and allow to cook for 10 minutes undisturbed 
5. Stir again and turn the temperature down to medium low 3 on my stove and allow to slowly caramelize for 30 more minutes 

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Make the Guacamole

I have a more in depth post on making guacamole, including different variations.

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1. Cut avocado into 1 inch cubes and add to a bowl
2. Add salt, pepper, cayenne, garlic powder, onion powder, sriracha, and sour cream 
3. Mash it all together until the guacamole is semi smooth with only small chunks of avocado in it 
4. Refrigerate with plastic wrap pressed against it until ready to use

Forming the Burger Patties

1. Take 4 ounces of ground beef and gently form into a ball
2. Press the beef into a patty with either your hand or a burger press. Be sure to be gentle so you don’t condense the patty or it will be dense and dry. You want the patty to be an inch thick
3. Season with salt and pepper on both sides

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Cooking the Burger

1. Preheat a stainless steel or cast iron skillet (I like to use the one I made the caramelized onions in to save dishes)
2. Add to the pan and cook for 5 minutes on one side, flip and do 5 minutes on the other side for a medium burger

Assembling the Guacamole Bacon Burger

1. Preheat a stainless steel or cast iron skillet (I like to use the one I made the caramelized onions in to save dishes)
2. Add to the pan and cook for 5 minutes on one side, flip and do 5 minutes on the other side for a medium burger

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Expert Tips

Use 80/20 beef.

Handle the meat gently—press it once, don’t knead.

Press a small dimple in the center to prevent puffing.

Sear hot, flip once, and never press down with the spatula

Let burgers rest for 3–5 minutes before biting in—this keeps juices inside.

Keep guacamole covered with plastic wrap directly on the surface to prevent browning.

What to Serve with a Guacamole Bacon Burger

French fries are the classic accompaniment. My recipe for crispy baked fries is amazing when you don’t want to fry yourself.  

Sweet potato fries are another good option. Onion rings are another different side that makes burger night feel special.

Storage

Refrigerate components separately for up to 3 days. Reheat burgers gently in a skillet to preserve texture. Guacamole will brown slightly but still taste great for 1–2 days.

FAQs