The Best Burger Ever

Lately I've been craving Red Robin's Southwest Burger. The problem is that I hate to eat out. I hate it for many reasons, and one of the reasons is that I enjoy cooking, and I enjoy the satisfaction of eating a delicious meal that I made myself.

So I set out to make my own perfect burger:
1/3 lb, Bacon, Guacamole, Pepper Jack cheese (Red Robin uses swiss, so I made Mark's with Swiss, but when I go to RR, I get pepper jack instead)

Sorry I devoured the burger before I thought to get a picture.

Ingredients:
Guacamole: 2 avocados + packet of guacamole mix. I made the guacamole hours before dinner so the flavors would be nice and strong
1.5 slices of bacon per burger
Large Buns: I used Kaiser rolls with sesame seeds. It was the only ones in the store large enough for the burger I had in mind
Ground beef: 1/3 lb each burger
Mayo (RR uses Mayo as their only condiment, I don't like Mayo so I use ketchup)
Pickles
Red Onion
Lettuce, shredded
Cheese: I used Pepper Jack for mine because I like the extra kick. Mark prefers his with Swiss
Tomatoes, sliced
Salt, pepper, garlic powder all to taste

Tools:
Timer
Electric griddle
Metal Spatula



Directions:
Shape patties to be about 3/4 of an inch thick, with a diameter of approximately half an inch larger than the bun. Add seasonings while shaping, and once shaped, add a little more.

Once griddle is ready to go, preheated to 350 degrees, place buns on. Let buns become mostly toasted, because once the meat is on the griddle, the temperature will drop dramatically and will slow down the toasting.

Place patties on griddle, so that they're not touching each other, if they are touching, they won't cook as evenly. Turn on timer.
At 2:15, using metal spatula, flip burgers, carefully. As soon as you flip them, add cheese, otherwise it won't have enough time to melt. If the meat patty tears, the cheese can work as a glue.
Add bacon.
By now the buns should be properly toasted.
On the bottom bun add mayo, pickles, onion, tomato (order doesn't really matter, but to make it more organized, I prefer it this order). On the top bun spread the guacamole and mix the shredded lettuce (This is how RR does it).
At 6:15 (4 minutes after flipping) burgers are ready! Carefully place onto bottom bun and top with the top! Enjoy! If you want to make sure the burgers are cooked to perfect temperature, use a meat thermometer, it should read at least 165 degrees.


This burger was big enough that we didn't need anything on the side, and I still didn't finish the whole burger!