The Texas Squealer Burger

By Addie

"This is my version of a Texas classic. This burger is moist, flavorful and stays together well when grilling!"

Ingredients

• 1 1/2 lbs 80% lean ground beef
• 12 slices bacon, uncooked
• 1-1 1/2 tablespoons grill seasoning ( I use McCormicks Mesquite)
• 1 teaspoon garlic powder
• 1 tablespoon minced dried onions
• 1/4 cup Worcestershire sauce
• Salt and pepper

Preparation

Step 1

Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.

Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.

Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.

Top with cheese if you wish and any of your favorite toppings.
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REVIEWS:

Great burgers! The bacon added a ton of taste. I used 2.25 lbs of ground beef and placed a slice of cheddar cheese in the middle of each burger but kept everything else the same. I chopped the bacon at room temperature and it was a little hard to work with. Maybe if it was partially frozen it would have been easier to chop. I also tossed my burgers in the freezer for about 30 min. before grilling which does help them hold together. Moist, smoky, and delicious!

Hubby grilled these on the charcoal grill and they were fantastic. I loved the extra smoky flavor from the bacon. They aren't low cal, but hey...most really good things aren't. LOL

We used kitchen scissors to cut up the bacon - super easy! these are great left over burgers for lunch the next day. next time we are going to lightly freeze some cheese and make these stuffed burgers! The whole family will show up for that bbq - its a crowd pleaser. Oink oink hurray :)!!


Outstanding

These are the BEST burgers I've ever tasted! We've had them 3 times in the last 2 weeks!

A terrific recipe resulting in a delicious, juicy burger cooked on a charcoal grill. My only change: I partially cooked the diced bacon, also on the grill but on aluminum foil. Then I added that bacon to the ground beef. Without that step, I found the bacon to be a bit rubbery and pale in appearance inside the patties after they were cooked. Of course, cheese was added near the end of grilling. I also toast the buns near the end of cooking time.

These were the best grilled burgers, EVER!!!! The trick here is obviously the bacon, which leaves them juicy, moist and flaverful, even heated up the next day. I only used four slices of bacon, but it was good Nueske's bacon. Very smokey. Also used a little less grill seasoning to cut back on the salt and I didn't have dried onion but used regular onion minced very, very fine. 1/4 cup of Worchestershire seemed like a lot to me, so only used about half that amount. I can't believe how good these were and can't wait to make them again very soon.

Very Good! Everyone loved em!

We made these the other night and just loved 'em. Its true they even taste great the next day cold !!! I made the burgers pretty big so you were lucky to finish 1 let alone 2. I had some sweet vadalia onion left and put that in instead of the dried onion...melt some cheese on top and you're good to go !!! The part about putting them in the freezer before putting them on the grill was right on too really holds them together nicely.

So great. Made these for father's day this year and they were a real hit.

Good but too salty! If I make these again, I will cut down on the Worcestershire sauce to one tablespoon, and also cut down on the bacon. A great idea, thanks for posting!

These were very good even though I did not have the McCormicks Mesquite. I had to use fresh onion, I just minced them very small. The bacon made these very juicy. It was a little hard to cut up the bacon into very small pieces. My B/F was worried about pieces of bacon fat not cooking, but this was not a problem. I will try freezing the bacon for 20 minutes next time before I cut it up.

Yeehaw! Even though I'm normally Louisiana humble, I'm temporarily Texas proud. A delicious burger.

I used turkey bacon instead of regular but otherwise everthing else was the same. I thought they were really good for a change. A little bit of trouble but what isn't when it comes to cooking.

We loved this burger! The tip on freezing the patties was very helpful. We always have problems with our meat falling apart and I will do this for now on!

Tasty alright!

I made these tonight, and they were wonderful! I had no Worcestershire sauce or grill seasoning, so I used a T. of Dale's Seasoning. Other than that, that is all I did that was different. I used the gas grill on high to start, then lowered the heat and cooked for about 20 minutes. They were very moist. The bacon is such a wonderful addition! I had swiss cheese on mine, and it was SO good! I will be making these often!

Wow. Even I couldn't screw up how good this was, though I inadvertently tried. I got the wrong seasoning (Montreal Steak), and when I saw it had garlic in it, I used one instead of the 1 1/2T of seasoning. I also used turkey bacon, as I'm not a fan of pork. Portioned out my burgers using a 1/2 C measuring cup and I think I did end up with eight burgers which I did put in the freezer for 30 minutes. Grilled them on a gas grill on low for 10 minutes each side, then on high for a couple of minutes each side to add a bit of char. Delicious, and so simple! Next time I'd like to try this with the right seasoning... but if I don't have it, I'll try for the 1 1/2 T of seasoning to see how that is, as the 1T of my wrong seasoning turned out fine. Thanks - I can't wait to show off with this recipe. It's so good I *may* even have to give you credit.