Cook the bacon: Lay bacon on a cold skillet, then set over medium heat. Cook until crisp, turning as needed, 8–12 minutes. Drain on paper towels. Save a tablespoon of bacon fat if you plan to cook patties in the skillet.

Make the avocado smash: In a bowl, mash avocados with lime juice, a pinch of salt, and black pepper. Keep it slightly chunky. Taste and adjust lime and salt.

Mix a quick spread: Stir mayonnaise and Dijon together with a pinch of garlic powder. Set aside.

Season the beef: Gently combine ground beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Don’t overwork it.

Form the patties: Divide into 4 equal portions. Shape into patties about 3/4 inch thick and slightly wider than your buns. Press a shallow dimple in the center of each to prevent puffing.

Toast the buns: Brush cut sides with butter or olive oil. Toast in a skillet or on the grill until golden.

Cook the patties (skillet): Heat the skillet over medium-high with a little bacon fat or oil. Sear patties 3–4 minutes per side for medium, or until desired doneness. Add cheese in the last minute and cover to melt.

Cook the patties (grill): Preheat to medium-high and oil the grates. Grill 3–4 minutes per side for medium, adjusting to your preference. Add cheese to melt in the last minute.

Rest the meat: Let patties rest 3–5 minutes so juices settle.

Assemble: Spread the mayo-Dijon on the bottom bun. Add lettuce, then a cheesy patty. Top with bacon, a spoonful of avocado smash, tomato, red onion, and pickles if using. Cap with the top bun.

Serve: Enjoy right away with a simple side salad, roasted potatoes, or grilled corn.