Bacon and Swiss Burgers

Instructions

• 01 In a large skillet over medium heat on the stove, fry the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on paper towels, reserving the drippings in the skillet.
• 02 Cook the onion in the skillet with the bacon drippings over medium heat until tender but not browned, 3 to 4 minutes, stirring occasionally. Add the garlic and thyme. Continue to cook until the garlic has softened, about 2 minutes, stirring occasionally. Transfer the onion mixture to a small bowl and let cool. Finely chop the bacon.
• 03 In a medium bowl mix the ground chuck with the Worcestershire, salt, pepper, hot pepper sauce, the onion mixture and the bacon. Gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of each patty to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
• 04 Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
• 05 Brush the cooking grates clean. Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of grilling time, place a slice of cheese on each patty to melt and grill the hamburger buns, cut-side down, until toasted. Build each burger on a bun with a patty, tomatoes, ketchup and/or mustard. Serve warm.