The Texas Squealer Burger
photo by Swirling F.
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
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.