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Raise your hand if you love BBQ Bacon Burgers!!!
In the summertime we grill A LOT around here. My cousin (more like my sister), Meighan, has literally named our house the “Goldstein Grill” on Facebook. Not even kidding.
We typically grill burgers, hot dogs and steaks, etc. – with grilled veggies and fruits thrown in the mix. Last weekend we were definitely in a burger mood.
I think I’ve made every type of burger out there (well, I’m sure there’s some I haven’t tackled yet, but I’ll get to them eventually). I got all my burger stuff at Wal-Mart – including a new sauce from Kraft (they have a new formula, by the way, and it comes in 8 different flavors) – Hickory Mesquite Smoke BBQ.
It’s the bomb.com.
Yes, that was cheesy.
This burger features Kraft Mesquite Smoke BBQ sauce, Oscar Meyer Bacon, Fontina cheese and a fabulous peach guacamole that I got the idea to make at the last minute.
I mean, it’s summer after all – peaches are required.
Especially in the south.
We also had waffle fries dipped in Kraft Thousand Island Dressing. I’ve eaten my fries that way for years.
What? You don’t?? If you haven’t tried it – you should!
- 1 ripe avocado
- 1 ripe peach, peeled and cored
- 1 handful of cilantro
- 1 jalapeno, washed and diced
- 1/2 cup petite diced tomatoes
- 1/2 yellow onion, diced
- 1 lime, juiced
- 1 tbsp salt, or more to taste
- 2 lbs. ground round (80/20% fat)
- 1 tbsp Worcestershire sauce
- 1 tbsp seasoned salt
- 2 tbsp Kraft Mayo
- 1 bottle Kraft Hickory Smoke BBQ Sauce
- 1 package Oscar Meyer Bacon, cooked until slightly crispy
- 8 oz. Fontina cheese, sliced thin
- Baby greens (or lettuce, arugula, whatever your favorite is)
- 1 package of 8 hamburger buns
- 1 bag frozen waffle fries
- 1 bottle Kraft Thousand Island Dressing
- Make guacamole - put everything in a food processor and pulse just long enough to incorporate all ingredients. (Using a spoon would work, as well, you'll just have a chunkier texture). Refrigerate until burgers are ready.
- Combine ground round, Worcestershire sauce, salt and mayo in a large mixing bowl; form into 8 burger patties.
- Put burgers on prepared grill and slather with BBQ Sauce. Grill until they reach desired temp - adding more BBQ sauce when you turn them.
- While the burgers are grilling, go ahead and put fries in the oven; cook according to package directions.
- Add Fontina cheese to burgers and close grill cover for just a minute until cheese melts, then remove from heat.
- Assemble burgers by adding greens to bottom bun, followed by guacamole, burger, more BBQ sauce and bacon.
- Enjoy burgers with fries and Thousand Island dressing
Now, go download Kraft’s digital Fire Up the Grill Cookbook here or click the image below. Are you grilling with any of the new Kraft BBQ sauces? Let me know in a comment what you’re making!
AbbyDecember 4, 2019 at 4:05 AM
Great recipe! The burger looks so delicious! Can’t wait to try out!
Judith FertigFebruary 10, 2019 at 2:52 AM
Great recipe! Thanks for sharing!
Kelli's KitchenAugust 3, 2015 at 9:06 PM
Man – that burger looks so delicious! Almost as delicious as the one we posted on the front page of our website Yum Goggle – you and Adam take the greatest photos! Thanks for visiting Kelli’s Kitchen………….and submitting to YG as well!
KristaJuly 29, 2015 at 8:48 PM
I cannot put into words how amazing peach guacamole sounds… what an unexpected but amazing combination!
Adam J. HollandJuly 29, 2015 at 4:37 PM
Damn, woman! That’s one helluva meaty, spicy, savory, yet sweet, gooey burger! Wow!
SheaJuly 29, 2015 at 4:42 PM
Aw, thanks Adam! It’s a pretty amazing burger 😉
SheaJuly 29, 2015 at 8:51 PM
Thanks Krista! I literally never even put the two together until I started making this burger. I have a theory – when you’re not putting too much thought into something, that’s when magic happens.