Sometimes you just need a burger-- and sometimes you just need a Barbecue Bacon Cheeseburger. 'Nuff said!
Course Main Course
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
1 1/4poundsground chuck
2bacon or 4 thin slicesthick slices, chopped
for burger toppings
1/2cupMonterey Jack cheeseshredded
3/4cupmild cheddar cheeseshredded
1/2red onionthinly sliced
1-2jalapeñosremove seeds and membrane if you don't like it too hot, thinly sliced
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.