To prepare the guacamole, remove the
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)
Salt (1 tsp)
Ground Beef (1 lb)
into 4 equal burger patties about 1 1/2-inches thick and wrap each burger with 2 slices of the
Wright® Brand Smoked 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.