Prep Time
30 min
Cook Time
15 min
Number of servings
Serves 4
Ingredients
1-1 ½ lb / 0.5-0.75 kg lean ground pork
½ tsp / 2 mL EACH salt and ground black pepper
¼ tsp / 1 mL EACH garlic powder, onion powder and paprika
8 slices cheddar cheese
4 hamburger buns, sliced and toasted
Mayonnaise for serving
8-12 lettuce leaves for serving
1 large tomato, sliced for serving
1 ripe avocado, peeled, pitted and mashed with 1 Tbsp / 15 mL lime juice
4-6 strips bacon, cooked crispy and sliced in half
½ small white onion, thinly sliced for serving
Directions
- In large bowl, gently combine ground pork with salt, pepper, garlic powder, onion powder and paprika; do not overmix.
- Form mixture into 8 balls. Cover and refrigerate for 30-60 minutes to allow flavours to combine.
- Remove balls of meat from refrigerator. Preheat griddle or large non-stick skillet over medium-high to high heat.
- Working in batches, place 2-3 balls onto hot griddle or into hot skillet. Immediately top each ball with a square piece of parchment paper. Smash balls to a ¼-inch thickness using a burger press or metal spatula.
- Remove and discard parchment paper. Cook patties for 2 ½ -3 minutes or just until nicely browned. Flip patties over; cook about 2 minutes more or until instant-read thermometer registers 160°F. During the last 45 seconds of cooking, lay a slice of cheese on each patty. Cover skillet with lid and allow cheese to melt.
- Remove burgers to a clean plate and repeat with remaining balls of meat, carefully wiping griddle or skillet clean between batches.
- To assemble: Spread a thin layer of mayonnaise on each half of toasted bun. Top bottom bun with lettuce leaves, tomato slices, two patties, desired amount of mashed avocado, 2-3 bacon slices and a few onion slices. Top with other half of bun.