Bacon Guacamole D-Luxe Burgers

🥘 Ingredients

• bacon
  8 oz
• brioche buns
  4 unit
• ground beef
  20 oz
• guacamole
  4 oz
• lime
  1 unit
• mexican cheese blend
  1 c
• mixed greens
  4 oz
• olive oil
  2 tsp
• paper towel
• pepper
• pepper jack cheese
  1 c
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• smoked paprika
  2 tsp
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• vegetable oil
  2 tsp
• water
• yukon gold potatoes
  24 oz

🍳 Cookware

• zester
• small bowl
• baking sheet
• large pan
• medium bowl
• small bowl
• large bowl

1. 

   1

    Preheat oven to 425 degrees. Wash and dry all produce. Cut yukon gold potatoes into 1/2-inch-thick wedges. Trim and thinly slice scallions , separating whites from greens; mince whites. Finely dice roma tomato . Use a zester to zest and halve lime . (TIP: Roll lime before slicing to release juices.) In a small bowl , combine guacamole , half the sour cream , half the tomato, half the scallion greens, salt , and pepper .

   yukon gold potatoes: 24 oz, scallions: 4 unit, roma tomato: 2 unit, lime: 1 unit, guacamole: 4 oz, sour cream: 1/2 c, salt, pepper
2. 

   2

    Toss potatoes on a baking sheet with a large drizzle of vegetable oil , smoked paprika , 1 tsp southwest spice blend (2 tsp for 4; we will use more later), salt, and pepper. Roast on top rack until golden brown, ⏱️ 20 minutes to ⏱️ 25 minutes . Meanwhile, heat a large pan over medium-high heat. Add bacon . Cook, turning occasionally, until crispy, ⏱️ 6 minutes to ⏱️ 10 minutes . Transfer to a paper towel -lined plate.

   vegetable oil: 2 tsp, smoked paprika: 2 tsp, southwest spice blend: 2 tbsp, bacon: 8 oz, paper towel
3. 

   3

    In a medium bowl , combine ground beef , scallion whites, remaining southwest spice blend, salt (we used 3/4 tsp; use 1 1/2 tsp for 4 servings), and pepper. Form mixture into two 1/2-inch-thick patties (four patties for 4). Divide pepper jack cheese between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

   ground beef: 20 oz, pepper jack cheese: 1 c
4. 

   4

    Heat pan used for bacon over medium-high heat. (TIP: If pan is dry, add a drizzle of oil). Add patties; cook to desired doneness, ⏱️ 3 minutes to ⏱️ 5 minutes per side. Meanwhile, halve and toast brioche buns . In a second small bowl , combine remaining sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   brioche buns: 4 unit, water
5. 

   5

    Once potatoes are done, remove from oven and push to center of baking sheet. Sprinkle with mexican cheese blend ; return to top rack until cheese is melted, ⏱️ 2 minutes to ⏱️ 3 minutes . Meanwhile, in a large bowl , combine juice from both lime halves and a large drizzle of olive oil ; add mixed greens and toss to coat. Season with salt and pepper.

   mexican cheese blend: 1 c, olive oil: 2 tsp, mixed greens: 4 oz
6. 

   6

    Top cheesy potatoes with crema and remaining tomato and scallion greens; divide between plates. Fill buns with patties, bacon, and avocado spread. Serve with salad on the side.