Ingredients
1
lb lean (at least 80%) ground beef
1/4
teaspoon salt
1/4
teaspoon ground black pepper
6
slices (1 oz each) pepper jack cheese, quartered (from 7.5-oz package)
3
strips bacon, crisply cooked, quartered
1/2
ripe medium avocado
2
tablespoons ranch dressing
6
mini burger buns, split and toasted
1
large plum (Roma) tomato, sliced
Preparation
Heat oven to 350°F. Line 15x10x1-inch pan with foil.
In large bowl, mix beef, salt and pepper until well blended. Shape into 12 patties, 1/4-inch thick. Place 2 cheese quarters and 2 bacon quarters onto centers of 6 patties; top with remaining patties. Firmly pinch edges to seal. Place on pan.
Bake 20 to 25 minutes or until instant-read thermometer inserted in center of beef part of patties reads 165°F. Remove from oven; top each burger with 2 cheese quarters. Return to oven; bake 1 to 2 minutes longer or until cheese is melted.
Meanwhile, in medium bowl, mash avocado with fork. Add dressing; mix until well blended.
Place 1 burger on bottom half of each toasted bun. Top each burger with tomato slice, about 1 tablespoon avocado mixture and bun top.
