-
1
Put the bacon in a skillet and cook over medium-low heat until the bacon is browned and crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon and discard the drippings.
-
2
Slice the onion and put it into a deep, narrow bowl. Add the vinegar, sugar, and salt, and stir to combine. Refrigerate at least 20 minutes.
-
3
Put the cream cheese in the bowl of a food processor. Add the cheddar cheese.
-
4
Add the fresh and pickled jalapeno to the cream cheese and cheddar cheese mixture. Add the pimentos and a pinch of cayenne. Pulse until thoroughly combined.
-
5
Divide the ground beef into 8 equal portions and shape into 1/4 inch-thick patties. Use the bottom of a small bowl or plate to mark a spot for the stuffing. Divide the bacon among four of the patties. Top each with one of the remaining patties and press the edges together to seal. Set aside.
-
6
Preheat a gas grill to medium-high heat.
-
7
Put the buns on the grill, cut side-down. Cook until toasted, about 1 minute, moving as needed to prevent burning.
-
8
Transfer the buns to a cutting board and spread 4 of them with mayonnaise. Mash one-quarter of the avocado on top of the mayonnaise on each roll. Top with a small handful of the lettuce mix and a scoop of the onions.
-
9
Spread the other four rolls with equal amounts of the pimento cheese. (You may want to use less than the entire recipe. Any leftover can be refrigerated for up to one week.)
-
10
Season the patties with salt and pepper and put on the grill. Cook, covered, until browned on both sides, about 4 minutes per side for medium-rare. Divide the patties among the rolls. Arrange the top half of the buns over each burger. Serve immediately.
