Stuffed Bacon Guacamole Burger

Who is responsible for this Bacon Guacamole Burger?

I’m going to straight up pin the blame for this one on Stacy and Matt from Paleo Parents. Specifically, all the BEAUTIFUL shots I keep seeing all over the web from their soon-to-be-released book, Beyond Bacon. Let me just show you some of its awesomeness.

The front  & back covers alone should sell Beyond Bacon. I’ll tell you why. Here is a list of the recipes featured on the cover:

• Italian Sausage
• Rendered lard, luscious and rich yet not distinctly porky – perfect for everything
• Yellow Cupcakes with Chocolate “Butter” Cream Frosting
• Smoked Spare Ribs with a vinegar-based North Carolina BBQ Sauce
• Corn Dogs with Sweet Potato Crisps (fried in lard)
• Make Your Own Bacon
• Cajun Rubbed Tenderloin with Turnip and Parsnip Puree
• The Best Brownies made into a sundae with Maple Bacon Ice Cream and Salted Caramel Sauce
• Braised Neck Steak over Maple Sage Butternut Squash

So not only are the recipes delicious sounding, they also cross over into dessert items, how-to sections where you will learn some new skills AND even tell you how to weave kitchen-sorcery by making items like Corn Dogs! How can you not find that exciting? *fans self*

And then there’s all the great stuff that comes before the recipes, including over 50 pages detailing all there is to know about “pastured piggies” and how to procure them. Look at how stunning the layout is, too. Yeah, I think it’s safe to say that I’m already in love with Beyond Bacon.

Since I won’t have a copy of their gorgeous book in my hands until its release date of July 2nd – I may or not be slightly tearful on this front – I figured I might as well get a little inspired, instead. That’s what led me to combine my nightshade free bacon & green onion guacamole with my love of a juicy burger. But then I figured… why not go “beyond bacon” and make this a pork burger instead of my usual go-to beef?

Sadly, I didn’t have any ground pork at home. Or, in fact, any grindable pork. We usually grind our own using our awesome meat grinder. However, what I DID have was a pound of our favorite sausage, made by our local butcher. He uses what is typically called boneless “country style” rib meat for his sausage, which are cut from the blade end of the loin close to the pork shoulder. His links are sugar and filler free and we always stock up when they go on sale.

How to make a Stuffed Bacon Guacamole Burger

First you will need to make your bacon guacamole and put it in the fridge while you make your patties. To do this, you need to take a pound of your favorite sausage links and remove them from their casings. You can use and season your own pork, too, if you wish. Then, to make 4 stuffed Bacon Guacamole Burgers, you will need to divide your mixture into 8 evenly sized pieces. You know what makes that really, really easy? A little digital kitchen scale like this one. No more looking from one patty to the other and wondering if that one on the left isn’t a teensy bit bigger than the others! Now lay out

 Lay out a sheet of parchment paper and flatten your portions of pork into thin patties. Measure out 1/3 of the bacon guacamole, about 1 oz per patty, and save the rest of the guacamole for whatever you want. You must separate out the guacamole that will be used on the burgers from the leftover guacamole. You don’t want to spoon guacamole onto the patties from the same bowl as you will keep the leftovers, as that would cause cross contamination. Spoon 1 oz of bacon guacamole onto the middle 4 of the burger patties, spreading it evenly but leaving the edges of the patty uncovered.

Next, lay one of the remaining thin patties on top of each of the guacamole-topped patties. Pinch the edges to seal the two patties together, use the edge of your palms to make sure the patties are round, then flatten the tops gently. Now they’re ready to cook!

Grab your very own copy of Beyond Bacon here!

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