This is a grilled beef, pork, and veal burger topped with crispy bacon, melted cheese, mashed avocado, and charred tomato. The three-meat blend keeps the patty juicy and flavorful in a way a single-protein burger rarely matches. If you’ve never made burgers from scratch, this is a solid place to start — the technique is straightforward and the results are hard to mess up.
The technique that matters
The two things that separate a good homemade burger from a dry, dense one are how you mix the meat and how you handle the patty on the grill. Mix only until the seasonings are just distributed — overworking the blend tightens the proteins and makes the finished patty tough. When shaping, the thumb indentation in the center isn’t optional; without it, the patty puffs into a dome as it cooks and you end up with uneven doneness and a bun that won’t sit flat. On the grill, resist the urge to press down with the spatula — that pushes out the fat and moisture you’re trying to keep. Because this blend contains pork, the patties must reach an internal temperature of 160°F (71°C); use an instant-read thermometer rather than guessing by color or time alone.
Shopping notes
- The meat blend: Ask your butcher to grind equal parts beef, pork, and veal together, or buy them separately and combine by hand. Pre-packaged meatloaf mix (sold at many supermarkets) is often exactly this ratio and works well here.
- French shallot: A single medium shallot. If you can’t find one, use about two tablespoons of very finely minced white or yellow onion — not red onion, which can taste sharp raw inside a patty.
- White wine Dijon mustard: Standard Dijon is a fine substitute. Whole-grain mustard also works but adds visible texture to the patty.
- Avocados: Buy them a day or two ahead if they’re firm. A ripe avocado gives slightly when pressed at the stem end. Underripe avocado won’t mash smoothly and tastes bitter.
Common problems and fixes
- Patties fall apart on the grill: The meat blend was likely too cold or the patties were handled too little when forming. Pack each ball firmly before flattening, and let the patties rest at room temperature for 10 minutes before they go on the grill so they don’t seize from the cold.
- Avocado turns brown before serving: Mash it right before you’re ready to assemble. A small squeeze of lemon or lime juice mixed in slows oxidation if you need a few minutes of lead time.
- Cheese won’t melt properly: Add the cheese slice in the last 60–90 seconds of cook time and close the grill lid. The trapped heat melts it evenly without overcooking the patty.
- Bacon is cooked but still floppy: Fry it over medium rather than high heat and let it go a little longer than you think — it crisps up more as it cools on a paper towel. Skip the egg in the mix — it makes the patty mushy and you don’t need a binder here because the fat content holds everything together.
- Burgers stick to the grill grates: The olive oil drizzle on the patties helps, but also make sure the grates are fully preheated and clean before the burgers go on. A cold or dirty grate is the most common reason patties tear when you try to flip them.
BBQ Burger With Avocado (Three-Meat Blend)
Equipment
- Charcoal or gas grill
- 10-inch cast iron or non-stick skillet (for bacon)
- Instant-read thermometer
- Large mixing bowl
- Rimmed baking sheet or large plate (for staging patties)
- Spatula (wide, flat — for flipping burgers)
Ingredients
- 2 pounds ground meat equal parts ground beef (medium lean, ~80/20), ground pork, and ground veal (approximately 10.5 oz / 300g each), about 900g total
- 12 slices bacon about 12 oz / 340g
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white wine Dijon mustard
- 1 medium French shallot finely minced, about 1 oz / 30g
- 2 tablespoons fresh chives finely chopped
- 3-4 dashes hot sauce such as Tabasco or Frank’s RedHot
- 1 teaspoon fine sea salt or to taste
- ½ teaspoon freshly ground black pepper
- 2 medium avocados mashed
- 2 medium tomatoes sliced into 6 rounds, about 1/2-inch / 1cm thick
- 6 slices cheddar, American, or pepper jack cheese
- 1 small head butter lettuce or iceberg leaves separated
- 6 burger buns halved
- 1 tablespoon olive oil for drizzling on patties before grilling
Instructions
- Mix the meat, Worcestershire sauce, Dijon mustard, shallot, chives, hot sauce, salt, and pepper by hand to spread evenly throughout the meat.2 pounds ground meat, 1 tablespoon Worcestershire sauce, 1 tablespoon white wine Dijon mustard, 1 medium French shallot, 2 tablespoons fresh chives, 3-4 dashes hot sauce, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper
- Divide the meat into 6 equal portions (about 5.3 oz / 150g each). Roll each into a ball, then flatten into a patty about 3/4-inch (2cm) thick. Press your thumb into the centre of each patty to create a shallow indentation — this prevents the burger from puffing into a dome as it cooks. Once you have your patties laid out on a plate, drizzle the olive oil over them.2 pounds ground meat, 1 tablespoon olive oil
- Preheat your grill to 400°F / 200°C (medium-high) with the lid closed for at least 10 minutes. Oil the grates with a folded paper towel dipped in vegetable oil (held with tongs). Place the patties on the grill, indentation side up.
- Grill for 4-5 minutes per side without pressing down, until the internal temperature reaches 160°F / 71°C — this is required because the blend contains pork. Add the cheese slices during the last minute of cooking and close the lid to melt.6 slices cheddar, American, or pepper jack cheese
- While the burgers grill, fry the bacon in a skillet over medium heat for 8-10 minutes, turning occasionally, until crisp. Transfer to a paper-towel-lined plate. In the last 2 minutes of grilling, place the tomato slices directly on the grill grates and cook for about 1 minute per side until lightly charred.12 slices bacon, 2 medium tomatoes
- Toast the bun halves cut-side down on the grill for 30-60 seconds until lightly golden. On each bottom bun, layer lettuce, the grilled patty with melted cheese, 2 slices of bacon, charred tomato, and a generous spoonful of mashed avocado. Place the top bun and serve immediately.6 burger buns, 1 small head butter lettuce or iceberg, 2 medium avocados
Notes
Nutrition
Frequently asked questions
Can I use just ground beef instead of the three-meat blend?
Yes, but use an 80/20 beef (80% lean, 20% fat) — not extra-lean. The pork and veal in the original recipe add fat and moisture; if you swap to a leaner beef without that fat, the patties will cook up dry and tight.
How do I know when the burgers are actually done?
Use an instant-read thermometer and pull the patties at 160°F (71°C) internal temperature — this is required because the blend contains pork. Insert the thermometer sideways into the edge of the patty to reach the center without hitting the grill grate.
Can I make the patties ahead of time?
Yes — form them, stack with parchment between each patty, cover, and refrigerate for up to 24 hours. Beyond that the texture of the meat starts to change and the seasonings can make the surface look grey; still safe, but not ideal.
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