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
hick slices of bacon or 4 thin slices, chopped
shredded Monterey Jack cheese
shredded mild cheddar cheese
fresh lettuce leaves
red onion, thinly sliced
jalapeños, thinly sliced (remove seeds and membrane if you don't like it too hot)
favorite barbecue sauce
fresh hamburger buns
small dill pickles for garnish
In This Recipe
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.