Texas Squealers

Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    15 min.

  • Grilling Time

    8 to 10 min.


the Ingredients

20151023095411 Row Pork 51


  • Completed step 10 thin bacon slices, about 225 grams total, frozen for at least 4 hours
  • Completed step 680 grams ground chuck (80% lean)
  • Completed step 4 teaspoons Worcestershire sauce
  • Completed step ¾ teaspoon granulated onion
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step Vegetable oil
  • Completed step 6 thin slices of cheddar cheese
  • Completed step 6 hamburger buns, split
  • Completed step Mayonnaise
  • Completed step Whole-grain mustard
  • Completed step 6 leaves of Boston lettuce
  • Completed step 12 slices of beefsteak tomato
  • Completed step 18 pickle chips
  • Completed step 6 thin slices of white onion


  • Using a sharp knife, mince the frozen bacon (a food processor would overprocess it). Mix all the patty ingredients. Then gently form six patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • Prepare the grill for direct cooking over medium–high heat (200°C to 230°C).
  • Lightly brush the patties with oil and then grill over direct medium–high heat, with the lid closed, until cooked to medium doneness (70°C), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, top each patty with a slice of cheese to melt and toast the buns, cut-side down, over direct heat.
  • Spread the bottom bun halves with mayonnaise and the top halves with mustard. Build each burger with a lettuce leaf, two tomato slices, a patty, three pickle chips and an onion slice. Serve warm.

Let's Gear Up

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