This is a bacon burger topped with hand-mashed guacamole, melted pepper jack, and a chipotle-lime mayo — all on a butter-toasted brioche bun. The honest reason to make it at home: fresh guacamole made right before serving tastes nothing like the tub stuff, and you can dial every component to your liking. Total time is 40 minutes, and most of that is prep you can do ahead.
Why this recipe works
Two things actually move the needle here. First, pressing a shallow dimple into the center of each raw patty before it hits the pan keeps the burger flat as it cooks — without it, the center puffs up and the toppings slide off. Second, the chipotle-lime mayo does double duty: it adds smokiness and acts as a moisture barrier so the bun bottom doesn’t go soggy under the guacamole. Skip either step and the burger still tastes good, but the structure falls apart by the second bite.
Shopping notes
- Hass avocados: The recipe calls for three medium ones. If yours are large, two will do. Avoid Florida (smooth green-skin) avocados — they’re watery and won’t mash to the right texture.
- Chipotle peppers in adobo: You’ll only use one or two chipotles for the mayo. Freeze the rest in a zip bag in tablespoon-sized portions — they keep for months and are useful in dozens of things.
- Pepper jack cheese: If you can’t find it, Monterey Jack plus a few drops of hot sauce on the patty is a workable swap. Provolone also melts well but loses the heat.
- Brioche buns: Potato rolls are the best budget substitute — same soft, slightly sweet crumb, much cheaper. Standard sesame buns work but compress under the toppings.
- Thick-cut bacon: Regular-cut bacon crisps faster and can burn before the fat renders properly. If that’s what you have, pull it from the pan about 30 seconds earlier than you think you need to.
What can go wrong
- Guacamole turns brown before serving: Press plastic wrap directly onto the surface of the guacamole — no air gap — and refrigerate. The lime juice helps, but contact wrap is what actually stops oxidation. Make it last, right before you cook the patties.
- Bacon curls and cooks unevenly: If you started with a hot pan, the edges seize before the center renders. Next time start cold, but if it’s already curling, press it flat with a spatula for 10–15 seconds.
- Cheese won’t melt: Pepper jack needs a lid and a splash of water in the pan to create steam. Without it, the patty hits 160°F internally before the cheese does anything useful.
- Burger sticks to the pan: This usually means the pan wasn’t hot enough before the patty went in, or you tried to flip too early. A properly seared patty releases on its own — if it’s pulling, give it another 30 seconds.
- Bun gets soggy immediately: Spread the chipotle-lime mayo on both cut sides of the bun before toasting, not after. The fat creates a light seal on the crumb surface.
Make-ahead notes
The chipotle-lime mayo keeps in a sealed jar in the fridge for up to a week — make a double batch while you’re at it. Raw patties can be shaped, wrapped individually in plastic, and refrigerated up to 24 hours ahead; beyond that the texture starts to suffer. Don’t season them until right before cooking. Cooked patties reheat reasonably well in a covered skillet over low heat with a tablespoon of water, but the guacamole must be made fresh — it doesn’t survive overnight storage in any usable way. Bacon can be cooked a day ahead and crisped back up in a dry pan for 60 seconds before assembling.
Red Robin-Style Guacamole Bacon Burger
Ingredients
For the Guacamole:
- 3 medium ripe Hass avocados soft to gentle pressure; dark, pebbly skin
- 2 tbsp fresh lime juice about 1 lime; freshly squeezed for brightness
- 2 tbsp red onion, finely minced rinse under cold water to tame sharpness
- 1 small jalapeño, seeded and finely minced use half for mild, whole for heat
- ½ cup Roma tomato, deseeded and diced deseed to avoid watery guac
- 2 tbsp fresh cilantro, chopped tender stems OK
- ½ tsp kosher salt Diamond Crystal; reduce by 1/3 if using Morton
- ¼ tsp freshly ground black pepper
For the Chipotle-Lime Mayo:
- ½ cup mayonnaise good-quality, full-fat
- 1 tsp chipotle pepper in adobo, minced from a 7-oz can; freeze extras
- 1 tsp adobo sauce from the same can
- 1 tsp lime zest finely grated
- 1 tsp fresh lime juice
- 1 tsp honey balances heat; optional
- ⅛ tsp kosher salt to taste
For the Burgers & Assembly:
- 8 slices thick-cut bacon about 8 oz; applewood-smoked preferred
- 1.5 lb ground beef (80/20) freshly ground if possible
- 1 tsp kosher salt for seasoning patties
- ½ tsp freshly ground black pepper for seasoning patties
- 4 slices pepper jack cheese about 4 oz; Swiss is a milder alternative
- 4 whole brioche burger buns, split sturdy, lightly sweet
- 2 tbsp unsalted butter, softened for toasting buns
- 4 leaves Romaine or green leaf lettuce crisp, dry leaves
- 1 large ripe tomato, sliced into 4 thick slices beefsteak or on-the-vine
- 4-8 rings red onion, thinly sliced to taste
- 2 tbsp pickled jalapeño slices (optional) for extra tangy heat
Instructions
- Make the Guacamole (about 10 minutes): In a medium bowl, mash 3 avocados with a fork or potato masher until mostly smooth with a few small chunks for texture. Fold in 2 tbsp lime juice, 2 tbsp minced red onion, the minced jalapeño, 1/2 cup diced tomato, 2 tbsp cilantro, 1/2 tsp kosher salt, and 1/4 tsp pepper. Taste and adjust salt/lime. Press plastic wrap directly onto the surface to prevent browning while you prep the rest.
- Stir the Chipotle-Lime Mayo (5 minutes): Whisk 1/2 cup mayonnaise with 1 minced chipotle, 1 tsp adobo sauce, 1 tsp lime zest, 1 tsp lime juice, 1 tsp honey, and a pinch of salt until smooth. Chill. Tip: If you don’t have a whisk, shake in a jar for a perfectly emulsified sauce.
- Form the Patties (5 minutes): Divide 1.5 lb ground beef into four 6-oz portions. Gently shape into 4 1/2-inch-thick patties without overworking. Make a shallow 1-inch-wide dimple in the center of each to prevent doming. Season both sides with 1 tsp kosher salt and 1/2 tsp pepper just before cooking.
- Cook the Bacon (8–10 minutes): Place 8 bacon slices in a large, cold skillet, then set over medium heat. Cook, turning occasionally, until deep golden and crisp, 8–10 minutes. Transfer to a rack or paper towel to drain. Reserve about 1 tbsp bacon fat in the skillet for the patties. Alternative: Bake on a rack over a sheet pan at 400°F (205°C) for 12–15 minutes.
- Sear the Patties and Melt the Cheese (8–10 minutes): Heat the bacon-fat-lined skillet over medium-high until a drop of water skitters across the surface. Add the patties and sear 3–4 minutes per side for medium, adding a slice of pepper jack during the last minute so it melts. Internal temps: 160°F (71°C) for well-done/USDA-safe; for freshly ground beef you may choose medium at 145–150°F (63–66°C). Rest patties 2 minutes.
- Toast the Buns (1–2 minutes): Lightly spread cut sides of 4 brioche buns with 2 tbsp softened butter. Toast cut-side down in the hot skillet 1–2 minutes until golden and fragrant, or broil cut-side up at 400°F (205°C) for about 1 minute. Look for crisp edges and a soft center.
- Assemble: Bottom bun → chipotle-lime mayo → lettuce leaf → cheesy beef patty → 2 bacon slices → a generous scoop of guacamole → tomato slice → red onion rings → pickled jalapeños (optional) → top bun. Press gently so the guac hugs the bacon and patty. Serve immediately while the bun is warm and the cheese is oozy.
Notes
Chef’s Tips:
- Avocado Insurance: Keep guacamole vivid by pressing plastic wrap directly on its surface and chilling; a thin film of lime juice on top also helps.
- Even Crisp Bacon: Start in a cold pan to render fat slowly, or bake on a rack at 400°F (205°C) for fewer splatters and flat, uniform strips.
- Grill Option: Grill patties over medium-high heat (about 450°F/232°C), 3–4 minutes per side. Toast buns briefly over indirect heat to avoid scorching.
- Cheese Swap: Swiss (milder), Monterey Jack (buttery), or pepper jack (spicier) all pair beautifully with guac.
- Dietary Tweaks: Use gluten-free buns; swap turkey or plant-based patties, cooking to the producer’s recommended temp.
- Juicier Patties: Handle meat minimally, season right before searing, and rest briefly after cooking to redistribute juices.
Nutrition
FAQ
Can I use store-bought guacamole instead of making it from scratch?
You can, but the flavor difference is significant enough that it’s worth making your own if you have ripe avocados. Store-bought versions are often over-salted and lack the brightness of fresh lime juice — if you do use it, taste before adding any extra salt to the burger.
What internal temperature should the beef patty reach?
Ground beef patties should reach 160°F (71°C) internal temperature. Use an instant-read thermometer — color alone isn’t reliable for ground beef.
My avocados aren’t ripe yet. Can I speed that up?
Put them in a paper bag with a banana or apple and fold the top closed — the ethylene gas speeds ripening to 1–2 days. Don’t use the microwave method; it softens the flesh without actually ripening it and the flavor stays flat.
Can I grill the patties instead of cooking them in a pan?
Yes — grill over direct medium-high heat and still aim for 160°F internal. The main adjustment is that you lose the option to add a lid and water for melting the cheese, so tent the patty loosely with foil for the last minute instead.
I don’t have chipotle peppers in adobo. What can I use for the mayo?
Mix regular mayo with a half-teaspoon of smoked paprika, a small squeeze of lime, and a few drops of hot sauce — it’s not identical but covers the smoky-spicy-tangy profile. Chipotle powder stirred into mayo also works if you have it.
Can I make this with a leaner ground beef to cut calories?
You can use 90/10 ground beef, but the patties will be noticeably drier since there’s less fat to baste the meat as it cooks. If you go lean, don’t press the patties down in the pan and pull them off heat the moment they hit 160°F.