Directions

1. Combine the beef, bacon, Worcestershire, and Thundering Longhorn and use your hands to combine the mixture, being careful not to overwork the meat. Divide into four portions. Form each portion into a patty that’s about 1-inch wider than your burger buns, pressing gently until they hold together. For a slight dimple in the center of each patty. Set aside while you build a fire or refrigerate for up to 4 hours.
   

2. Prepare a charcoal grill for two-zone cooking, and build a medium fire, or heat a gas grill to high. When the coals are glowing red and covered with a fine gray ash, add a couple wood chunks to the fire, and then clean and oil the grates. When the fire begins to produce a steady stream of smoke, place the burgers over direct heat and cook for 10-12 minutes, flipping and rotating as needed for even cooking (move patties away from the fire if flare-ups occur of if they’re browning too fast), until an instant-read thermometer inserted into the burger reads 130°F for medium-rare or 135°F for medium. Top the burgers with a sprinkle of salt and cheese slices during the last minute of cooking (the cheese will continue to melt as the meat rests).
   

   

3. Transfer the burgers to a plate to rest for about 5 minutes while you toast the buns until they’re golden brown, 1 to 2 minutes. Spread the bottom of the buns with Creole mustard, top with leaf lettuce and burgers. Top the burgers with sliced red onions and your favorite condiments and dig in.