Texas BBQ Bacon Cheeseburger
Entree, Main Course
1 lb ground brisket (or 2 lbs of ground chuck if you can't find ground brisket)
1 lb ground 80/20 chuck
1 tbsp extra virgin olive oil
4 strips thick center cut bacon
4 lettuce leaves
1 tomato, sliced
2 tbsp vegetable oil, divided for the grill and the onions
1 yellow onion, sliced thick so the rings stay intact
4 slices American cheese
4 buns, seeded or brioche
BBQ sauce of your choice
Products to Use:
Make the burger patties by combining the ground brisket and chuck in a bowl. Sprinkle in salt and pepper and mix to combine without overworking the meat. Form 4 patties, pressing a thumbprint in the center of each to keep them from plumping too much as they cook. Sprinkle both sides again with salt. Keep them out at room temp for about 30 mins. while you heat the grill.
Heat a sauté pan over medium heat and add a tbsp olive oil, cook 4 strips of bacon until cooked through, flip if necessary, cooking for approximately 10-12 mins. Remove and reserve on a paper towel lined plate.
Slice the onion into thick slices so the rings stay together, discard the end slices, brush with vegetable oil, salt and pepper.
Slice the tomato thinly and prepare the lettuce leaves, cover with a damp paper towel and store in the fridge until dinner time.
Heat the grill, brush with vegetable oil and when it’s hot, add the patties to cook to your desired doneness, usually about 5 min per side.
Add the thickly sliced onions around the edges to the cooler part of the grill to cook.
In a small heat safe saucepan (I used my Hestan NanoBond 1.5 qt. saucepan), heat your favorite BBQ sauce along the cooler part of the grill.
After you flip the patties, add cheese to the second side and tent with foil or a cover with a domed lid to melt the cheese without it sticking. Flip the onions at this time too
Build the burger on a brioche or seeded bun with lettuce, tomato, cheeseburger, grilled onions, bacon and your favorite BBQ sauce. Don’t forget the pickle on the side!