A Texas Size Double Patty BBQ Panini Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Texan’s love to brag that “Everything Is Bigger In Texas.”
This burger not only represents that saying but also embraces our love of beef in the Lone Star State. Add in a combination of spicy and sweet flavors that come
from both the meat and the BBQ sauce and I believe you have a great local burger that not only represents our city but also our state.


1 large round loaf of Rustic Italian Bread

1 1/2 teaspoons seasoned salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons Chef Paul Prudhomme’s Magic
Seasoning Blends-Blackened Steak Magic
1 1/8 teaspoon chipotle chile pepper powder
1 teaspoon ground cumin
1/4 teaspoon hot mexican style chili powder
2 teaspoons sugar

2 pounds ground chuck
4 rounded tablespoons light brown sugar
6 tablespoons liquid hickory smoke
1 teaspoon smoked paprika
2 teaspoons Chef Paul Prudhomme’s Magic
Seasoning Blends-Blackened Steak Magic

1 cup ketchup
1/2 cup honey
3 teaspoons Chef Paul Prudhomme’s Magic
Seasoning Blends-Blackened Steak Magic
4 teaspoons light brown sugar
2 teaspoons apple cider vinegar
3 teaspoons liquid hickory smoke
1/2 teaspoon wasabi paste

6 slices cooked bacon
7 ounces crumbled or chopped smoked Gouda cheese
8 slices, 1/4 ” thick, red onion
3/4 stick melted butter

plastic wrap
2 9″ round metal cake pans
non-stick cooking spray
vegetable oil for wiping grill racks
extra wide heat resistant spatula
1 11′-12′ cast iron round grill pan
3 bricks wrapped in aluminum foil


Using a serrated bread knife slice the loaf of bread into three pieces. The top should be about 2” thick and the bottom should be about 1/2″ thick. ( Do not discard the middle. Save it for later to make french toast or croutons.) Allow the bread to set out in the air to dry out slightly. It will absorb the BBQ sauce better.

In a small bowl add all the dry rub ingredients and mix together with a whisk. Set to the side.

In a large bowl combine the patty ingredients. Use your hands to mix well but don’t over work the meat. Divide the meat into two equal portions. Take the two cake pans and turn them over so you are looking at the outside bottom of the pans. Cover each with plastic wrap going all the way across the pans, not just the bottoms. Place each half of the meat on the wrap and using the bottom of the pan as a template form large patties. Go slightly over the edge of the pan to allow for shrinkage as the meat cooks. Sprinkle one tablespoon of the dry rub on each of the patties and gently press into the meat. Using the plastic wrap lift the patties off the cake pans. Now spray each of the bottoms of the pans with non-stick spray. Set each pan down on top of each patty. You should be looking at the inside of the pans now. Grabbing two sides of the plastic wrap hold it tightly against the pan and quickly flip it over. Repeat with the other pan. Remove the wrap and repeat the dry rub steps. On this side of the patties use your finger tips to make several small indent marks in the meat. Careful to not go all the way through the meat. This technique will help to hold on to the juices as it is cooking the final few minutes. Leaving the patties on the cake pans, loosely cover them with plastic wrap and keep cold until ready to grill.

Using a medium size sauce pan add all your BBQ sauce ingredients and whisk together. Set to the side.

Crumble or chop cheese. Set to the side. Slice onion. Set to the side. Wrap the bricks in aluminum foil.

If your grill has a warming rack, remove it. Heat your grill to low-med heat. Place your butter and BBQ sauce on the grill to warm up and also start cooking your bacon to crispy in the cast iron pan. Remove the bacon when done and drain on paper towels. Remove the butter and BBQ sauce. Wipe the grill racks with the vegetable oil and increase the heat to 350 degrees or med-high heat. To place the patties on the grill remove the plastic wrap. Place one hand inside the cake pan and grab the edge of the pan with your other hand. Quickly flip the patty on to the grill. Slowly remove the cake pan from the patty and repeat these steps with the other pan. Grill for three minutes. Flip over and grill another three minutes.
While the meat is cooking pour out the bacon grease from the grill pan and wipe out with a paper towel. Brush
butter on the outside bottom slice of bread and put the butter side down in the grill pan. Add a generous amount of BBQ sauce to the inside of the bread. Place a cooked patty on the bread and cover it with one half of the cheese, all the bacon, all the onion and then the remainder of the cheese. Top this with the other cooked patty. Coat the inside of the top bread slice with a generous amount of BBQ sauce and place it down on the burger. Brush the top of the bread with the melted butter. Place the grill pan on the grill. Using two of the bricks lay them in the same direction directly on the burger. The third brick should be placed in a different direction to keep them from falling off. Close the lid and cook for three minutes. The bricks will be very hot. Carefully remove them. Using the spatula flip the burger over inside the grill pan. Repeat the steps with the bricks. Close the lid and cook another three minutes. Plate the burger, remove the top slice of bread and add additional sauce.Replace the bread. With the serrated bread knife cut into six equal portions. Serve.