This ain’t your average cheeseburger, that’s for sure. It’s BBQ season! Finally the snow’s gone and it’s time to get your BBQ on!

We fired up the pit. I seasoned the burgers, stuffed them with mozzarella and slapped them on the BGE. Grilled a few Roma tomatoes and onion slices while I was at it, mainly to get them as sweet and tasty as possible.

I topped the burgers with the grilled vegetables, along with some creamy avocado and voila; here’s why I could never ever be a vegetarian.

Be still my beating heart.

Ingredients:

4 buns (of choice)
1 pound ground beef
1 ball mozzarella
1 large onion
3 Roma tomatoes
1 ripe avocado
Hellmann’s mayo (the one and only)
lettuce or salad leaves
extra virgin olive oil
kosher salt
freshly cracked black pepper

Seasoning:

1 1/2 tsp salt
1/2 tsp garlic powder
1 tsp onion powder
1 tsp Lawry’s lemon pepper
1 heaping tsp Italian seasoning
1/8 tsp ground nutmeg

Optional: crispy bacon

Directions:

Combine all spices.

I had my butcher mix up 10oz ground beef with 7oz mixed beef/pork, but you can use all beef of course. Add the spices and mix it up.

Cut 4 thick mozzarella slices.

Divide the meat in 4 equal pieces. Place a slice of mozzarella on top of each piece and smooth the meat over the cheese to enclose it completely.

Turn a medium onion into thick slices and lightly brush/spray them with evoo.

Cut the tomatoes lengthwise, pour a little EVOO all over and season them with kosher salt and freshly cracked black pepper.

I used my big green egg, but you can also do this using a stove top grill and your oven. Preheat your oven to 350F° (175C°).

I got my BGE set up for direct grilling (350F° – 175C°) and grilled our burgers for 5 minutes on each side.

I transferred the burgers to my raised grid (with dripping pan underneath) to continue to cook them indirectly (or use your oven instead). Gave me room to grill the tomatoes, cut side down, and the onion rings. Give them 2 minutes.

Flip them over and give the other side two minutes as well. No longer or you’ll cook the heck out of them. Transfer them to a plate and let the burgers continue to cook indirectly while you chop the veggies, 5 minutes or so.

I gave the tomatoes and onions a quick chop. They will taste fantastic—grilling them brings out so much flavor—and still have a bite to them.

 
Check your burgers for readiness. They should be fully cooked by now and the cheese will have melted.
 

Use a sharp knife to slice the avocados in their skin and use the back of the knife to scoop out the avocado flesh. Be more careful than I was, I cut myself.

Bread…

… and Hellmann’s. Need I say more?

I opted for Italian buns. Spread a thin layer of Hellmann’s on both sides of the bread and top the bottom half with lettuce, burger, tomato, onion and avocado.

 
If you really want to make yourself happy, throw in some crispy bacon too! I didn’t. I don’t want to be a bad influence or anything.
 

This burger is love. Pure unadulterated love.

Who needs a BigMac?

The burger has an almost Greek Bifteki flavor to it, combine that with the gooey cheese and flavorful topping and you have grilled perfection!

Serving tip:

Tastes fabulous with a side of Bacon & Parmesan Wedges!