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Author Notes: These bacon cheeseburgers have two types of cheese, plus jalapenos and a tangy sweet barbecue sauce. —garlic and zest
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
- 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
- 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.