Recipe by Jamie Purviance
Texas Squealers
People
Serves 6
Prep Time
15 mins
Grilling Time
8 to 10 mins
People
Serves 6
Prep Time
15 mins
Grilling Time
8 to 10 mins
the Ingredients
- Patties
- 10 thin slices bacon, about 8 ounces total, frozen for at least 4 hours
- 1½ pound / 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
Instructions
- 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 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.
- 02 Prepare the grill for direct cooking over medium-high heat (400° to 450°F).
- 03 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.
- 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.
the Ingredients
- Patties
- 10 thin slices bacon, about 8 ounces total, frozen for at least 4 hours
- 1½ pound / 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
