Published: October 06, 2026 · Updated: October 07, 2026
Bacon Cheeseburger Skillet with Avocado
By Farmer Dan
Bacon Cheeseburger Skillet with Avocado
Farmer Dan
3
10 minutes
20 minutes
Dinner
All the good stuff in a bacon cheeseburger, without the bun. This simple skillet combines ground beef, crispy bacon, caramelized onions and melted cheddar, then tops it all with cool, creamy avocado.
Ingredients
- 1 lb Heartstone Farm premium ground beef
- 4 slices bacon
- 1 medium onion, sliced or roughly chopped
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1 teaspoon Worcestershire sauce, optional
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Mustard or hot sauce, for serving, optional
Directions
Cook the bacon.
Place the bacon in a large skillet over medium heat and cook until browned and crisp. Transfer to a plate, leaving about 1 tablespoon of bacon fat in the skillet. Once cool enough to handle, chop or crumble the bacon into roughly ½-inch pieces.
Brown the onions.
Add the onion to the bacon fat and cook over medium heat for 5–7 minutes, stirring occasionally, until softened and nicely browned.
Cook the ground beef.
Add the ground beef to the skillet. Season with garlic powder, salt and black pepper. Cook until browned, breaking the beef into chunks as it cooks. Don't break it up too finely. Leaving some larger pieces gives the beef better texture and allows the edges to develop a good crust.
If using Worcestershire sauce, stir it in during the last minute or two of cooking.
Add the bacon and cheese.
Return the chopped bacon to the skillet and stir it through the beef and onions. Sprinkle the cheddar over the top. Reduce the heat, cover and cook for another minute or two, just until the cheese melts.
Finish with avocado.
Remove the skillet from the heat. Top with freshly sliced avocado just before serving. Don't cook the avocado. Keeping it cool and creamy provides a nice contrast to the hot beef, bacon and melted cheese.
Serve as is, or finish with a little mustard or hot sauce.
