By Chris Luther / March 2, 2015.
Recipe by Jamie Purviance
Serves: 6 // Prep time: 15 minutes, plus 4 hours to freeze the bacon | Grilling time: 8 to 10 minutes
- 10 thin slices bacon, about ½ pound total, frozen for at least 4 hours
- 1½ pounds ground chuck (80% lean)
- 4 teaspoons Worcestershire sauce
- ¾ teaspoon granulated onion
- ¼ teaspoon freshly ground black pepper
- Vegetable oil
- 6 thin slices cheddar cheese
- 6 hamburger buns, split
- 6 leaves Boston lettuce
- 3 medium tomatoes, each cut crosswise into 4 slices about ¼ inch thick
- 9–12 slices pickle chips
- 6 thin slices white onion
- Whole-grain mustard
- Using a sharp knife, mince the frozen bacon (a food processor would overprocess it). Mix all the patty ingredients, and then gently form six patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
- Prepare the grill for direct cooking over medium-high heat (400° to 450°F).
- Lightly brush the patties with oil, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, top each patty with a slice of cheese to melt, and toast the buns, cut side down, over direct heat.
- Spread each bottom bun half with mayonnaise and top with lettuce, tomatoes, a patty, pickles, and onion. Spread each top bun half with mustard. Serve warm.