This makes 5 larger burgers (pat into smaller burgers to make 6, if desired)
3 jalapeno peppers, halved lengthwise and seeded
1 t. olive oil
6 center-cut bacon strips, cooked and crumbled
3-4 oz. low-fat cream cheese, softened
2 garlic cloves, minced
1 t. salt
1 t. lemon-pepper seasoning
1/2 t. pepper
1/4 t. paprika
2 lbs. ground sirloin
5-6 slices pepper Jack cheese
5-6 hamburger buns, split
lettuce leaves
1 large tomato, sliced
1 c. guacamole (recipe follows)
2 ripe Haas avocados
1-1/2 Tbls. fresh lemon or lime juice
5 dashes hot pepper sauce
1 small tomato, seeded and diced small
1/4 cup diced red onion (or regular onion)
1 garlic clove, minced
1/2 t. kosher salt
1/2 t. black pepper
Brush jalapenos with oil. Grill covered, over medium heat for 3-5 minutes, or until tender, turning occasionally. When cool enough to handle, finely chop.
In a small bowl, combine the bacon, cream cheese and jalapeno until blended.
In a large bowl, combine the garlic, salt, lemon-pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into 10 (or 12) thin patties. Spoon bacon mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat until a meat thermometer reads 160° and juices run clear.
Top with pepper Jack cheese. Cover and cook 1-2 minutes longer or until pepper Jack cheese is melted.
Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.
Just before burgers are done, make guacamole.
Scoop avocado out of shells and into a large bowl. Add lemon juice, hot pepper sauce, onion, garlic, salt, pepper. Using a sharp knife, slice through the avocados in the bowl until finely diced or mash. Mix and add tomatoes.