Perfect Burgers

• Toppings
• 12 strips applewood-smoked bacon
• 2 ripe avocados
• 1 teaspoon lemon juice
• 2 tablespoons snipped chives
• Sea salt
• Freshly ground black pepper
• 1 large, ripe heirloom tomato
• 1/2 red onion
• 3 ounces blue cheese
• 3 ounces cheddar
• 3 ounces Gruyere
• 6 iceberg lettuce leaves, each about 5 inches wide
• Heinz ketchup
• Best Foods mayonnaise (or Hellman's east of the Rockies)
• Dijon mustard, smooth and coarse-grained
• Pepperoncini
• Dill pickles, sliced vertically in quarters or eighths

1. 1. Fry the bacon in a hot skillet until done but not too crisp, about 8 minutes. Drain on paper towels and set aside.
2. 2. Cut the avocados into quarters or sixths. Sprinkle lightly with lemon juice, add the chives and toss. Season with sea salt and pepper. Set aside in a serving dish.
3. 3. Cut the tomato into slices about one-fourth-inch thick and season lightly with sea salt and pepper. Set aside. Cut the red onion into very thin (about one-eighth-inch) slices and season lightly with sea salt and pepper. Set aside.
4. 4. Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyere with a cheese plane onto a serving plate and set aside.

toppings, bacon, avocados, lemon juice, chives, salt, freshly ground black pepper, tomato, red onion, blue cheese, cheddar, gruyuere, wide, ketchup, mayonnaise, pepperoncini, pickles

Taken from www.epicurious.com/recipes/member/views/perfect-burgers-1272390 (may not work)