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Jamie Purviance

Texas Squealers

  • People

    Serves 6

  • Prep Time

    15 min.

  • Grilling Time

    8 to 10 min.

Serves 6
Prep Time
15 min.
Grilling Time
8 to 10 min.

the Ingredients

20151023095411 Row Pork 51


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


  • 01 Using a sharp knife, mince the frozen bacon (a food processor would overprocess it). Mix all the patty ingredients, and then gently form six patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • 02 Prepare the grill for direct cooking over medium-high heat (200° to 230°C).
  • 03 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.
  • 04 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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