Preheat grill to medium-high heat. Once grill is heated, make sure the grates have been scraped clean. I usually use a wad of aluminum foil to wipe the heated grate surfaces. Clean grates will ensure less sticking as you cook the burgers.
Combine ground beef, seasoning, water and hot sauce together in a medium bowl. What does the added water do? Well, believe it or not, it will actually make your burger juicier!
Form the bottom half of the patty (using about 1/3 cup of meat). Add a pinch of shredded cheese onto the bottom half of the patty. Next add a pinch of crumbled bacon. Form the top half of the patty (using about another 1/3 cup of meat). Press the two patties together and seal around the edges to ensure the patty is completely sealed.
Continue this until you have made all the burgers. This recipe should make about 3–4 burgers (depending on how large you want your burger). Serve on toasted buns.
Cook’s note: Shredding your cheese will ensure better melting. Also, you can really go crazy with the fillings on these burgers: sauteed onions, mushrooms, jalapenos, different types of cheese—the combinations are endless. This would be a great burger to surprise your guests with. Wait until they see that cheese oozing out from the middle!
Recipe inspired by burgers made at Hackney’s in Chicago, Illinois.
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The Suzzzz on 2.20.2012
In Minneapolis they call this a Juicy Lucy. If you fill it with fry sauce instead of cheese they call it a Saucy Sally. My favorite version is the Pig Pen, it has cheese, grilled onions and bacon as the filling. They are delicious!