These are messy, and juicy, and delicious. If you can only find ground beef packaged set it out on the counter for about 20 minutes to warm up just a little, then follow directions. You will find these classic burgers at any Texas roadside burger joint-the slaw is a must.
For this recipe I use my electric skillet. This way I can cook all 4 burgers at once, and they do not fall through the grill grate, and they will if you use this method.
On a plate fluff your freshly ground beef chuck.
Lightly salt and pepper your beef and fluff again-around 1/2 teaspoon each.
Divide your meat into 4 equal portions.
Carefully draw each patty together-it will look like a large meatball barely holding together.
Heat your electric skillet to 400 degrees.
Add oil and swish it around so the bottom of skillet is covered.
Carefully transfer each "meatball" to the hot skillet.
Take a spatula and place it on top of the first "meatball".
Using a CLEAN can press down hard to form your first patty.
Repeat with the other 3. These should be large rounds.
Cook for 4-5 minutes, then flip. You want a nice, brown crust. Not tan, brown.
Brush the tops of your burgers with BBQ sauce-be generous.
Cook for an additional 4 minutes.
Remove to a platter and now fry your buns.
When golden brown remove buns to plate.
Brush buns with remaining BBQ sauce.
On the bottom of the buns place a slice of cheese, then a burger patty, then your pickles, onions, tomato and top with 1/4 cup creamy slaw.
Top with bun and eat.
In order to eat these you will need to adopt the "lean" stance, regardless of whether you are standing or sitting. If you are standing lean out to take a bite, if sitting do the same. These are MESSY and JUICY and you will be wearing it if you do not "lean".