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Low Carb Bacon Avocado Cheese Curd Burger
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Cheese curds mixed into the actual burger, like little surprise bombs of gooey, melty cheese, topped with fresh mashed avocado, sautéed onions, and bacon. Wrapped in crispy iceberg lettuce.
Servings: 2 -4
Author: Emily
  • 1 pound of grass-fed ground beef
  • 4 oz of cheese curds
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 - 1/2 tsp red pepper flakes depending on how spicy you want it
  • 1 tsp garlic powder
  • 1 ripe avocado fork mashed
  • 1 small onion thinly sliced
  • 4 small-medium mushrooms sliced
  • 2-3 slices of bacon
  • 1 head of iceberg lettuce large outside leave removed to be used for lettuce wraps.
  • Optional: zucchini or other veggies to grill on barbecue.
  1. Prepare barbecue.
  2. In a medium bowl, mix together ground beef, salt, pepper, red pepper flakes, and garlic powder. Add in cheese curds. Form into patties.
  3. Cook bacon in skillet over medium heat until just crispy. Remove from heat and place on paper towels to drain. Reserve small amount bacon grease to sauté onion and mushrooms. Chop bacon when cooled.
  4. Reheat skillet over medium heat and sauté onion and mushrooms in reserved bacon grease until caramelized, about 10 minutes, stirred occasionally.
  5. Once bacon, onion, and mushrooms are cooked, grill burgers on barbecue to desired doneness.
  6. Grill zucchini or other vegetables as desired.
  7. To assemble burgers, top them with avocado, sautéed onions and mushrooms, and bacon. Wrap with iceberg lettuce leaf. Secure lettuce with toothpicks if needed.