8 poppy seed hamburger buns or lettuce, for serving*
1 head iceberg lettuce, finely shredded
To make the special sauce, combine the mayonnaise, ketchup, pickles, and vinegar in a bowl and mix well. Cover and place in the refrigerator until you’re ready to serve.
To make the burgers, gently mix together the beef, onion, olive oil, mustard, salt, and pepper in a bowl. Use your hands to loosely form eight 3-inch patties. Preheat a grill for indirect-heat cooking to medium-high heat.
To make the BLTA salsa, in a large skillet, fry the bacon over medium heat, flipping the bacon once, until crisp, about 8 minutes. Remove from the pan and let cool on a plate lined with a paper towel. Combine the tomatoes and avocados in a bowl and season with salt and pepper. Dice the bacon and add it to the bowl.
Sear the patties over direct heat for 2 minutes on each side. Move the patties to indirect heat as far from the coals or gas jets as possible and cook for 5 minutes more per side, or until a meat thermometer reads 160°F for medium doneness. Remove the burgers from the grill and tent with aluminum foil to keep warm.
Serve each burger on a bun with the BLTA salsa, shredded lettuce, and special sauce.
Omit for Whole30, or use sugar-free ketchup and pickles and wrap burger in lettuce instead of a bun
Keywords: summer, barbecue, Danielle Walker, against all grain, paleo, gluten-free, lunch, dinner