Bacon Wrapped Mushroom Cheeseburgers with Guacamole
This Bacon Wrapped Mushroom Cheeseburger with Guacamole is right over the top and perfect for anyone who's gluten-free or paleo.
Author: Get Inspired Everyday!
To prepare the guacamole, remove the Avocados (2) pits and skins. Place in a bowl big enough for mashing.
Mash the avocados and the Fresh Cilantro (2 Tbsp) until desired consistency is reached.
Stir in the Cherry Tomatoes (1/2 cup), Garlic (1 clove), Onions (1 Tbsp), Jalapeño Peppers (1 Tbsp), Lime (1/4) and Salt (1 tsp).
Form the Ground Beef (1 lb) into 4 equal burger patties about 1 1/2-inches thick and wrap each burger with 2 slices of the Bacon (8 slices).
Remove the stems from the Portobello Mushrooms (4) and scrape out the gills with a spoon.
Preheat the grill on high. Place the mushrooms and bacon wrapped patties on the grill and brush the burgers with half of the Barbecue Sauce (1/4 cup).
Lower the heat to medium high and cook for 6-8 minutes depending on the thickness of your patties. Turn the burgers, brush with the remaining barbecue sauce, and top with the Cheddar Cheese (4 slices).
If the mushrooms are tender and soft, remove to a platter and keep them warm while the burgers finish cooking. Thicker mushrooms will need to keep cooking with the burgers.
Cook the burgers another 6 to 8 minutes, or until done for thicker burgers.
Place the mushrooms on a platter and stack the burgers on top. Serve immediately with Guacamole, lettuce, and tomato.
Nutrition Per Serving
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