Bacon Wrapped Mushroom Cheeseburgers with Guacamole

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 Juice (1 tsp) , 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.