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Texas Squealers

Jamie Purviance

Fuel Type:

Serves 6
8 to 10 mins
- Prep Time15 mins
- Grilling Time8 to 10 mins

People
Serves 6
Prep Time
15 mins
Grilling Time
8 to 10 mins

Ingredients

Instructions

the Ingredients

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Patties

10 thin slices bacon, about 8 ounces total, frozen for at least 4 hours
1½ pound 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

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Instructions

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 ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center 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 (400° to 450°F).
Lightly brush the patties with oil, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 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.
Lightly brush the patties with oil, and then grill over medium-high heat, with the lid closed, until cooked to well done (160°F), 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 medium-high 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.

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