The Texas Squealer Burger Recipes
THE TEXAS SQUEALER BURGER
This is my version of a Texas classic. This burger is moist, flavorful and stays together well when grilling!
Provided by MacChef
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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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- In medium bowl, combine meat, salt, pepper, thyme, chili, onion, garlic and bread crumbs, mix lightly then add egg and mix thoroughly by hand.
- Do a “taste test”, cooking a small amount of meat in a pan to test seasoning, and ease up on the salt – bacon is high in sodium. Form patties, then chill for ten minutes in the fridge, Squealers are a loose burger, chilling slightly helps them to firm up for easy handling.
- If you’re grilling (and why wouldn’t you in the season?!) go one step further and pop them in the freezer for 10 minutes it will help them hold together better on the grill.
- Brush with your favorite sauce, for this test run, we went sauce-less… I wanted that FULL bacon flavour. What can I say? I’m a purist.
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