Author Notes
These bacon cheeseburgers have two types of cheese, plus jalapenos and a tangy sweet barbecue sauce. —garlic and zest
Ingredients
- for the burgers:
-
1 1/4 pounds
ground chuck
-
2
hick slices of bacon or 4 thin slices, chopped
-
1/2 teaspoon
black pepper
-
1/2 teaspoon
kosher salt
-
2 tablespoons
water
- for toppings:
-
1/2 cup
shredded Monterey Jack cheese
-
3/4 cup
shredded mild cheddar cheese
-
fresh lettuce leaves
-
1
tomato, sliced
-
1/2
red onion, thinly sliced
-
1-2
jalapeños, thinly sliced (remove seeds and membrane if you don't like it too hot)
-
1/3 cup
favorite barbecue sauce
-
4
fresh hamburger buns
-
small dill pickles for garnish
Directions
-
Place the chopped bacon in the freezer for about 20 minutes or until very firm. Transfer the bacon to a mini prep food processor and pulse until the bacon is very fine. (freezing makes it easier to achieve the fine texture.)
-
Place the ground chuck into a bowl and add the bacon, salt, pepper and water. Fold the bacon and seasonings into the beef to blend evenly - but try not to overwork the meat. Form the beef into four 4" patties about 1/3-1/2" thick. Use your thumb or the back of a spoon to form a depression in the center of each patty.
-
Heat the grill to 450 degrees.
-
While the grill is heating, slice the buns in half and assemble the rest of the toppings. Combine the monterey jack and cheddar together and transfer to a small bowl.
-
Grill the buns on the cut side for about 1-2 minutes until lightly browned and set aside.
-
Place the burgers on the grill and cook 3-4 minutes on each side for medium-rare to medium. During the last minute of cooking, sprinkle on about 1/4 cup of cheese for each burger. Transfer burgers to a baking sheet or cutting board.
-
Dress your burgers using lettuce, tomato, red onion, jalapeño peppers and barbecue sauce. Serve with crunchy dill pickles.
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