Cooking Instructions
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Step 1
Place the
Thick-Cut Bacon (2 slices)
in the freezer for about 20 minutes or until very firm.
Step 2
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).
Step 3
Place the
Ground Chuck (590 g)
into a bowl and add the bacon,
Kosher Salt (3 g)
,
Ground Black Pepper (1 g)
and
Water (30 mL)
. Fold the bacon and seasonings into the beef to blend evenly - but try not to overwork the meat.
Step 4
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.
Step 5
Heat the grill to 450 degrees F (230 degrees C).
Step 6
While the grill is heating, slice the
Hamburger Buns (4)
in half and assemble the rest of the toppings.
Step 7
Combine the
Monterey Jack Cheese (75 g)
and
Shredded Mild Cheddar Cheese (95 g)
and transfer to a small bowl.
Step 8
Grill the buns on the cut side for about 1 to 2 minutes until lightly browned and set aside.
Step 9
Place the burgers on the grill and cook 3 to 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.
Step 10
Transfer burgers to a baking sheet or cutting board.
Step 11
Dress your burgers using
Lettuce (to taste)
,
Tomato (1)
,
Red Onion (1/2)
,
Jalapeño Pepper (1)
, and
Barbecue Sauce (80 mL)
. Serve with
Small Dill Pickles (to taste)
.
