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All RecipesPork

Jamie Purviance

Texas Squealers

Print

  • 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

20151023095411 Row Pork 51

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

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.
Ingredients
Instructions

  • the Ingredients

    20151023095411 Row Pork 51

    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

  • 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.

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