The burger to rule all burgers! Stop what you are doing, order yourself some Slow Roasted Garlic and Habanero Ranch, and MAKE THESE NOW. 

What you need
8 slices best quality, thick sliced bacon 
1 1/4 pounds ground beef (80-85% lean)
2 tablespoons Tessemae’s Slow Roasted Garlic
coarse salt and freshly ground black pepper
1 avocado, sliced
1 tomato, sliced
2 heads iceberg lettuce
Tessemae’s Habanero Ranch
 

What to do

1. Heat oven to 375. Place bacon on a parchment lined sheet pan and bake until crispy, about 10 minutes.
2. Divide the beef into 4 equal pieces. Form an indent in each piece and stuff with ½ tablespoon Slow Roasted Garlic.
3. Shape each piece over the garlic into an even, flat patty. Keep them an even thickness from the center to the edge. Season with salt and pepper.
4. To make nice lettuce “buns,” quarter and core each head of iceberg. Pull out the inner leaves, leaving 3-5 layers of thick outer leaves per quarter.
5. Heat a cast iron skillet over medium high. Add the patties and cook about 3 minutes a side for medium.
6. Place each burger on a lettuce quarter, top with bacon, tomato, avocado and plenty of Ranch. Top with another lettuce quarter, folding around the burger to fully enclose it.

Serves 4