The Texas Squealer Burger

Total Time
Prep 15 mins
Cook 45 mins

This is my version of a Texas classic. This burger is moist, flavorful and stays together well when grilling!

Ingredients Nutrition

  • 1 12 lbs 80% lean ground beef
  • 12 slices bacon, uncooked
  • 1 -1 12 tablespoon grill seasoning (I use McCormicks Mesquite)
  • 1 teaspoon garlic powder
  • 1 tablespoon minced dried onion
  • 14 cup Worcestershire sauce
  • salt and pepper


  1. 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.
  2. 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.
  3. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
  4. Top with cheese if you wish and any of your favorite toppings.


Most Helpful

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!

BearsFanJeff June 08, 2011

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

Ms B. May 03, 2008

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 :)!!

evol July 24, 2011

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