Texas BBQ Bacon Cheeseburger
Who doesn’t love a juicy, perfectly cooked burger in the summertime with all the fixings? Homemade wins out over a restaurant burger any day! Now that we have moved from CA to TX, I had to create my own favorite burger with some southern charm, just in time for Labor Day. This Texas BBQ Bacon Cheeseburger has all my favorite elements and I hope you make them and enjoy them as much as I do for your next BBQ.
Over the years, I’ve experimented with a lot of different ground meat combos in search of the perfect burger. I always use about half 80/20 ground beef, the 20% fat gives it great flavor, which for me is non-negotiable. If I’m going to eat a burger, you can be sure it will be a burger that will be worth it, without cutting any corners in the flavor department. As for the other half, my favorite combo is to use ground brisket. Combined with the ground beef, you get a great fusion of fat and flavor that really stands out. I’ve also used half ground short rib, also a great option. There’s really no right or wrong, this Texas BBQ Bacon Cheeseburger also works well using all ground beef. Happy Summer Grilling!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
30 minutes
Course
Entree
Cuisine
American
Servings
4 servings
Ingredients
1 lb. ground brisket
1 lb. ground 80/20 chuck (or 2 lbs. ground chuck if you can’t find ground brisket)
Kosher Salt
Black Pepper
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 onions
1 yellow onion, sliced in thick slices so the rings stay together
4 slices American cheese
4 buns, seeded or brioche
Favorite BBQ sauce
Instructions
1. 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.
2. Heat a sauté pan over medium heat and add a Tbsp. EVOO, cook 4 strips of bacon until cooked through, flip if necessary, cooking for approx. 10-12 mins. Remove and reserve on a paper towel lined plate.
3. Slice the onion through the entire onion into thick slices so the rings stay together, discard the end slices, brush with vegetable oil, salt and pepper.
4. Slice the tomato thinly and prepare the lettuce leaves, cover with a damp paper towel and store in the fridge until dinner time.
5. Heat the grill, brush with vegetable oil and when it’s hot, add the patties to cook to your desired doneness, usually about 5 mins. per side.
6. Add the thickly sliced onions around the edges to the cooler part of the grill to cook.
7. In a small heat safe saucepan, heat your favorite BBQ sauce along the cooler part of the grill.
8. 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.
9. 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!