Texas Squealers

Texas Squealers

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
  • Mayonnaise
  • 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


  1. 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.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 450°F).
  3. 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.
  4. 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.

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