3 pounds 85/15 hamburger
1 large sour dough bread round
1 pound fully cooked and crumbled bacon
Cheddar cheese slices
Mozzarella cheese slices
3 tablespoons Chef of the Future Southwestern Seasoning
Country Bob’s All Purpose Sauce, to taste
Lettuce, tomatoes, sweet onions and pickles, to taste
Season the meat with the Southwestern seasoning and form into a big, big patty. Patti found the easiest way to do this was to use a cake pan. Spray the cake pan with cooking spray and press the meat into it. We used a cast iron skillet/ griddle to grill our patty, so spray it with cooking spray and put your patty on it.
Grilling at 350°F, there will not be much, if any, smoke flavor so we used an A-MAZE-N Tube Smoker for that “Kiss of Bourbon Smoke.” After 20 minutes on the grill, brush your burger with Country Bob’s All Purpose Sauce.
Give it 10 more minutes and add the cheese until melted. Your patty is done when you have an internal temperature of 165°F. (165°F is USDA safe.) I like to pull it around 160°F keeping in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Slice your bread round in half for your bun and build your burger. To serve, slice the Texas Style Bacon Cheeseburger into wedges and plate. Again, let me say it’s a real change just to hold a wedge of this burger not to say anything about eating it. But it’s a fun one!