Recipe Overview

Why you’ll love it: This recipe is an easy way to take your burgers to the next level. What sets California burgers apart from the rest? Creamy slices of avocado, of course! But don’t overlook the juicy ground beef patties, melty Monterey Jack, and crispy bacon in this recipe either.

How long it takes: 20 minutes
Equipment you’ll need: mixing bowl
Servings: 4 burgers

California burger with toppings: avocado, bacon, sauce, and more.
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As I write this post, I can’t stop singing “I wish they all could be California burgers” in my head. (Do I owe The Beach Boys royalties now?) Who knew that this one little trick could take burgers to the next level!

My California burger is a traditional ground beef burger, topped with Monterey Jack, crispy bacon, and all the fixings. A zippy combination of Dijon and mayo adds a flavor punch but it’s the avocado that really makes a California burger song-worthy.

(Love avocado? Try my black bean and avocado salad and avocado chicken salad, too!)

California Burgers

The perfectly seasoned patty. No matter what you put on top of your burger, it all starts with the patty, and this is my go-to recipe. It’s packed with flavor thanks to the addition of garlic and onion powders and Worcestershire sauce.

That avocado, though. Avocado adds a smoothness and creaminess to the burger that you just can’t get with any other ingredient. 

A surprisingly quick and easy dinner. From start to finish, these California burgers take just 20 minutes to make.

Burger, open faced to show toppings.

Ingredient Notes

I’ll run through the recipe basics to get you started. Refer to the recipe card below for specifics, such as measurements, cooking instructions, and nutrition information.

  • Lean Ground Beef: I tested the recipe with both 85% lean and 92% lean ground beef and the results were similar so either will work well. (For more meat options, keep reading.)
  • Worcestershire Sauce: An umami flavor bomb that’s always a welcome addition to a burger.
  • Seasonings: Garlic powder, onion powder, salt, and pepper.
  • Burger Buns: Brioche buns are an excellent choice for California burgers, as are onion buns. Toast the buns to take the burger to the next level.
  • Monterey Jack Cheese: Monterey Jack has a California vibe but feel free to choose another cheese you like on your burgers.
  • Toppings: Top the California burger with lettuce, tomato slices, sliced avocado, and red onion. Bacon is optional.
  • Secret Sauce: Okay, it’s not a secret—it’s mayo and Dijon.

How To Make California Burgers

Make the patties. Mix the ground beef with the Worcestershire sauce and seasonings. Shape the mixture into 4 patties slightly larger than the buns (they’ll shrink during cooking!). I usually press my thumb in the center of the burger to make a shallow indentation. It helps the burgers cook more evenly.

Cook the burgers. Place the burgers on a preheated grill or grill pan. Flip them when the first side is firm and browned. If you try to flip them too quickly, the burgers may fall apart. Cook until the burgers reach the desired level of doneness. You can also cook the burgers under the broiler, in an air fryer, or in a skillet (the recipe card has instructions).

Add the cheese during the last few minutes of cooking time.

Prep the toppings. While the burgers are cooking, slice the avocado, tomatoes, and onion. Toast the buns, and combine the mayonnaise and mustard for the sauce.

Assemble. Spread the sauce onto the bottoms of the buns. Add lettuce, then tomato and bacon, followed by the patty. Top your California burgers with avocado and onion, then the top half of the bun. 

Recipe Tips and Variations

  • Use a thermometer. The best way to know when your burgers are done is to use an instant-read thermometer. It takes the guess work out of cooking burgers! When the temperature hits 150ºF, you can remove the patties from the grill. The temperature will continue to rise to a safe 160ºF as the patties rest.
  • Don’t overmix the ground beef. You want to make sure all the seasonings are incorporated into the ground beef, but don’t overdo it—working the meat too much will make it tough.
  • Swap ground turkey for the beef. For a lighter option, you can use ground turkey in place of the ground beef; I tested it and it worked well. I recommend 85/15 to keep the burgers juicy.
  • Try another cooking method. If you don’t have a grill or you get rained out, you can air fry, broil, or pan fry the patties for your California burgers. 

What to Serve With California Burgers

California burger on a plate: brioche bun, beef burger, bacon, lettuce, tomato, onion, sauce.

Make Ahead Ideas

You can make the California burger patties in advance and refrigerate them uncooked for up to a day, or freeze them for up to 3 months.

To refrigerate: Form the patties and place them on a plate or tray. Cover with plastic wrap and place in the refrigerator until ready to cook.

To freeze: Store uncooked patties in a large freezer bag or airtight container with waxed paper between the layers. Thaw in the refrigerator before cooking according to the recipe instructions.

Storing Leftover Burgers

Refrigerate/Freeze: Store leftover California burger patties in the refrigerator for up to 4 days, or in the freezer for up to 3 months, wrapped tightly in plastic wrap. Toppings should be refrigerated separately and the buns should be stored at room temperature to keep them from drying out.

Reheat: Thaw frozen patties in the refrigerator, then warm in an air fryer, skillet, or the microwave.

Meal plan 79 graphic with photos of recipes included.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #79 or Meal Plan #83. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.

More Burger Recipes

Recipe

California Burger

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 burgers
What sets California burgers apart from the rest? Creamy slices of avocado, of course! But don’t overlook the juicy ground beef patties, melty Monterey Jack, and crispy bacon in this recipe either.
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Ingredients 

For the Burger Patties:

  • 1 pound lean ground beef (see note)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper, more to taste
  • ¼ teaspoon onion powder

For Serving:

  • 4 burger buns
  • 4 slices Monterey Jack cheese (or cheese of choice)
  • 4 leaves green leaf lettuce
  • 1 large ripe tomato, sliced
  • 1 ripe avocado, sliced
  • ½ red onion, thinly sliced
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 4 slices cooked bacon (optional)

Instructions 

  • Preheat your grill or grill pan over medium-high heat (see notes for alternative cooking methods).
  • In a large mixing bowl, combine ground beef with Worcestershire sauce, garlic powder, salt, pepper, and onion powder. Mix well until all the seasonings are evenly distributed but don’t overmix.
    1 pound lean ground beef, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more to taste, ¼ teaspoon onion powder
  • Divide the meat mixture into four equal portions and shape them into burger patties, making sure they are slightly larger than the diameter of the burger buns to account for shrinkage during cooking.
  • Place the burger patties on the preheated grill and cook for about 4 to 5 minutes per side, or until they reach desired level of doneness (see notes). During the last minute of cooking, add a slice of cheese on top of each patty and allow it to melt.
    4 slices Monterey Jack cheese
  • While the burgers are cooking, prepare the toppings. Toast the burger buns lightly on the grill or in a toaster.
    4 burger buns
  • In a small bowl, mix together the mayonnaise and Dijon mustard to create a creamy spread.
    2 tablespoons Dijon mustard, ¼ cup mayonnaise
  • To assemble the burgers, spread the mayonnaise and Dijon mixture on the bottom half of each toasted burger bun. Place a leaf of green leaf lettuce on top, followed by a slice of tomato, a slice of cooked bacon (if using), a burger patty with melted cheese, sliced avocado, and thinly sliced red onion.
    4 leaves green leaf lettuce, 1 large ripe tomato, sliced, 1 ripe avocado, sliced, ½ red onion, thinly sliced, 4 slices cooked bacon
  • Top each burger with the remaining half of the burger bun and serve immediately.

Notes

  • Cooking guidelines: For a well-done hamburger, the internal temperature should be 160ºF according to the USDA. There won’t be any pink in the center. The burger will continue to cook a bit after you take it out so if the internal temperature is 150ºF or above, it should be okay. Turkey burgers should be cooked to an internal temperature of 165ºF. We recommend cooking all ground meat in accordance with USDA recommendations.
  • Meat choices: We tested the recipe with both 85% lean and 92% lean ground beef and found them to be very similar. Choose what you like best. Nutrition information is based on 85% lean ground beef. We also tested this recipe with ground turkey and it worked well. Choose 85/15 if using turkey; leaner choices tend to be too dry.
  • Air Fry: Air fry burgers at 380ºF for 14 minutes or until fully cooked, flipping halfway through cooking time. Check internal temperature with an instant read thermometer.
  • Broil: Place oven rack 5 to 6 inches from broiler and preheat broiler on high. Broil burgers for 8 minutes, flip, and broil for other 3 to 5 minutes or until cooked through. Check internal temperature with an instant read thermometer.
  • Pan Fry: Heat frying pan over medium-low heat. Add about 1 tablespoon oil and place burgers in pan. Cook for 8 minutes on each side, or until fully cooked. Check internal temperature with an instant read thermometer.

Nutrition

Serving: 1burger with bun and toppings, Calories: 541kcal, Carbohydrates: 29g, Protein: 37g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 101mg, Sodium: 982mg, Potassium: 800mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1.724IU, Vitamin C: 12mg, Calcium: 309mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote

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2 Comments

  1. Linda says:

    5 stars
    Good one.

    1. Rachel Gurk says:

      Thank you!