My Diet Starts on Monday Burgers
18 slices bacon
1 cup flour
1 teaspoon ground red pepper
4 teaspoons salt, divided
3 shallots, sliced paper-thin
2 pounds ground chuck
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
vegetable oil for brushing grill rack
6 slices Cheddar cheese
6 slices pepper jack cheese
3 tablespoons good quality BBQ sauce
3 tablespoons mayonnaise
6 green leaf lettuce leafs
6 large beefsteak tomato slices
1 avocado, sliced
6 bolo rolls or other rustic buns, split
Prepare a medium-hot fire in a charcoal grill with a cover.
Heat large cast iron or other fire-proof skillet on grill rack. Cook bacon in skillet until it just begins to crisp; remove from skillet and drain on paper towels. Drain all but 3 tablespoons liquid from skillet, reserving liquid. In a small bowl, stir together flour, ground red pepper and 2 teaspoons salt. Toss shallot rings in flour mixture, knocking off any excess flour. In 3 or 4 batches (adding reserved bacon drippings as necessary), add shallot rings to pan. Using tongs, turn to brown on all sides, approximately 10-15 seconds; drain on paper towels.
In a large bowl, gently combine ground chuck, Worcestershire sauce, black pepper, and remaining salt. Divide mixture into 6 equal portions and form patties in the shape of the rolls with hands.
Brush grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes. Turn patties over and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, top patties with Cheddar and pepper jack cheese slices to melt, and place rolls cut side down on outer edges of grill to lightly toast.
Slather BBQ sauce on the bottom halves of the rolls and mayonnaise on the top halves. To assemble burgers, layer bottom roll halves with lettuce leafs, tomato slices, patties, bacon, fried shallot straws, avocado slices, and roll tops.