Community Pick
The Texas Squealer Burger
"This is my version of a Texas classic. This burger is moist, flavorful and stays together well when grilling!"
photo by Swirling F.
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs 80% lean ground beef
- 12 slices bacon, uncooked
- 1 - 1 1⁄2 tablespoon grill seasoning (I use McCormicks Mesquite)
- 1 teaspoon garlic powder
- 1 tablespoon minced dried onion
- 1⁄4 cup Worcestershire sauce
- salt and pepper
directions
- Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
- Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
- Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
- Top with cheese if you wish and any of your favorite toppings.
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Reviews
-
Great burgers! The bacon added a ton of taste. I used 2.25 lbs of ground beef and placed a slice of cheddar cheese in the middle of each burger but kept everything else the same. I chopped the bacon at room temperature and it was a little hard to work with. Maybe if it was partially frozen it would have been easier to chop. I also tossed my burgers in the freezer for about 30 min. before grilling which does help them hold together. Moist, smoky, and delicious! -
we used kitchen scissors to cut up the bacon - super easy! these are great left over burgers for lunch the next day. next time we are going to lightly freeze some cheese and make these stuffed burgers! The whole family will show up for that bbq - its a crowd pleaser. oink oink hurray :)!! -
Hubby grilled these on the charcoal grill and they were fantastic. I loved the extra smoky flavor from the bacon. They aren't low cal, but hey...most really good things aren't. LOL -
Just a helpful hint: it is much easier to chop the bacon if it's partially frozen. Twenty minutes in the freezer in usually enough. And if your knives aren't super sharp, clean scissors are an alternative. -
A terrific recipe resulting in a delicious, juicy burger cooked on a charcoal grill. My only change: I partially cooked the diced bacon, also on the grill but on aluminum foil. Then I added that bacon to the ground beef. Without that step, I found the bacon to be a bit rubbery and pale in appearance inside the patties after they were cooked. Of course, cheese was added near the end of grilling. I also toast the buns near the end of cooking time.
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RECIPE SUBMITTED BY
I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.
