Avocado and bacon bomb with a herb salad and hop vinaigrette

Serves 4


Recipe as PDF for printing arrow_right
Bitburger grillt: Avocado Bacon Bomb


For the avocado:

2 bottles Bitburger Premium Kellerbier

4 eggs

4 avocados

16 slices of bacon

Juice of ½ a lemon

Freshly ground salt

Freshly ground pepper


For the salad:

300 g herb salad

(e.g. rocket, sorrel, wild cress, chickweed)

3 tbsp passion fruit vinegar

2 tbsp olive oil

25 ml Bitburger Premium Pils


Vegetable oil for greasing the cooking grid


Grilling and cooking utensils



  1. Preheat the grill (with lid, approx. 200° C - 220° C) for medium-high direct/indirect heat.
  2. Bring the beer to the boil in the closed cookware and boil the eggs for about 5 - 6 minutes. Cool quickly in cold water and shell.
  3. Cut the avocados in half and remove the stone and the skin. Hollow out the holes left by the stone with a spoon so that they can be filled with the eggs. Put the other half on top and wrap 4 slices of bacon around.
  4. Grease the grill grid with oil and grill the avocados in indirect heat and with the lid closed for 6 - 8 minutes.
  5. Sort the salad. Mix all the ingredients for the vinaigrette together and add to the salad.