Tookie’s Squealers were hamburgers served at Tookie’s Restaurant in Seabrook, Texas…before Hurricane Ike destroyed it. I found their recipe, which used only two ingredients, in Robb Walsh’s cookbook, The Tex-Mex Grill and Backyard Barbacoa Cookbook.
You all know how much I love and admire Robb and his many cookbooks. I knew when I saw bacon was in Tookie’s Squealers I was going to try it. I had made up Robb’s Tex-Mex Grill Blend a few days earlier and decided that this would be a marriage made in heaven. And, heaven it is when you bite into these Tex-Mex miracles. This brings Tex-Mex to a whole new level. Here’s my variation on an otherwise out of this world burger!
2 ½ lb.s ground beef, low-fat blend
10 slices of thick sliced bacon, cut into 1” pieces
1 tbls. Tex-Mex Grill Blend (see recipe at bottom of the page)
1 tablespoon garlic, minced
Place the bacon pieces into a food processor and process until fully ground.
In a large bowl, break up the hamburger into smaller pieces and add in the ground bacon, Tex-Mex Grill Blend seasoning and minced garlic. Combine well with hands to distribute the bacon evenly with the beef.
Form into patties to desired thickness and size. Grill until they’re done just the way you like them.
Because of the high content of fat (please read as bacon so you won’t feel guilty) use aluminum foil to cover the grates on your grill. We put these on the grill without the foil and had to keep a steady watch on them, with a water bottle in hand, because the bacon drippings were causing the fire to flare to epic proportions. My grill handy son suggested using foil on the grates. This is why I had kids!
Makes 8 patties depending on size.
Tex-Mex Grill Blend
Makes 1 cup
This all-purpose grill seasoning works on just about anything.
4 tablespoons sea salt
3 tablespoons powdered chili of your choice
2 tablespoons dried granulated garlic (Note: I substituted fresh minced garlic)
2 tablespoons coarsely ground pepper
1 tablespoons ground thyme (Note: I substituted fennel)
1 teaspoon ground coriander
1 teaspoon ground cumin
Combine all the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store in a spice jar or baby food container. Shake or stir again before each use.
Courtesy of Robb Walsh, The Tex-Mex Grill and Backyard Barbacoa Cookbook.