Skip to navigation.

Cheesy Cheeseburger To Go

Makes 6 servings.


1/2 lb. ground beef

1/2 lb. ground chicken

1/2 lb. ground turkey

2 large tomatoes, 1 diced and 1 sliced

1/3 cup diced mushrooms

1 tbsp. garlic powder

2 garlic cloves, minced

1 tbsp. salt

1 tbsp. pepper

15 slices smoked bacon

6 slices Real California American cheese

6 slices Velveeta cheese

1 sweet onion, such as Vidalia, diced

1 tbsp. Worcestershire sauce

1 tsp. sugar

1 cup mayonnaise

1/4 cup salsa

3 avocados, peeled, pitted, and diced large

1 jalapeno, finely diced

3 tbsp. chopped fresh cilantro

2 tsp. lime zest

1 tsp. lime juice

6 hamburger buns

3 tbsp. Real California butter, melted

1 cup shredded iceberg lettuce


In a large bowl, combine the beef, chicken, turkey, diced tomato, mushroom, garlic powder, garlic, salt, and pepper, mixing to thoroughly combine. Shape the mixture into 6 patties. Heat a very large skillet over medium heat, add the patties, and cook to desired doneness, about 4 minutes per side for medium. Place one slice of each of the cheeses on each patty, transfer to a plate or platter, and set aside.

Lower the heat to medium-low. Working in batches, cook the bacon until golden and crisp, about 10 minutes. Transfer to a paper towel-lined plate.

Add the onion, Worcestershire, and sugar to skillet, reduce heat to low, cover, and cook, stirring occasionally, until golden, about 20 minutes. Set aside.

Meanwhile, preheat an oven to 350°F.

Arrange the buns on a rimmed baking sheet, cut sides up, and brush with the butter. Bake until lightly toasted, about 10 minutes. While the buns are toasting, in a small bowl, combine the mayonnaise and salsa. In a medium bowl, combine the avocados, jalapeno, cilantro, lime zest, and lime juice.

Spread the mayonnaise mixture onto the bottom halves of the buns. Top with the lettuce, sliced tomato, patties, onion mixture, avocado mixture, and bacon. Top with the top halves of the buns.

By Edna D. from Lancaster, California

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,