Thick-Cut Bacon (2 slices)
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).
Ground Chuck (1.3 lb)
into a bowl and add the bacon,
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
Water (2 Tbsp)
. 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 F (230 degrees C).
While the grill is heating, slice the
Hamburger Buns (4)
in half and assemble the rest of the toppings.
Monterey Jack Cheese (1/2 cup)
Shredded Mild Cheddar Cheese (3/4 cup)
and transfer to a small bowl.
Grill the buns on the cut side for about 1 to 2 minutes until lightly browned and set aside.
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.
Transfer burgers to a baking sheet or cutting board.
Dress your burgers using
Lettuce (to taste)
Red Onion (1/2)
Jalapeño Pepper (1)
Barbecue Sauce (1/3 cup)
. Serve with
Small Dill Pickles (to taste)