The Squealer Burger - Food Gypsy

The Squealer Burger Recipe (a la Gypsy)

Published On February 27, 2011 | By Gypsy | All Recipes, Beef & Veal, Pork, The Mains

Inspired by Tookie’s Grill in Seabrook, Texas, an artery clogging taste bud driven delight… why put cooked bacon on top of your burger when you can cook it right in?!  Ladies and gentlemen, welcome, THE SQUEALER BURGER.

It’s bacon-y goodness in every single bite – and could, in fact, still your beating heart.

Only in Texas could such a meat laden delicacy evolve.   Attracting real men and straight shootin’ gals from all across the Lone Star state.  I’m a big fan of Texas.  Nice folks.  Good beef.  Great barbecue!

But I digress. Tookie’s Squealer Burger…

“The thick, hand-formed, bacon-slick patty is fried crisp on the griddle, covered with cheese and served on a bun. The genius of this concept is that the bacon grease bastes the patty while it cooks. The result is a very salty, very greasy, crisp-edged burger that is exceptionally juicy, even when well done.” — Robb Walsh, Huston Press, 2002

Now that, is my kind of burger.  I think I love Robb, he considers Onion Rings a “vegetable”.

Order a double and it’s called a Piggyback Burger… pure roadhouse grease heaven.  Or so I’ve read.  I’ve never been to Seabrook, Texas, and even if I were to hop a flight to Texas right now I could not get myself an authentic Squealer as Tookies closed in January of 2009, but rumor on the web is that it may re-open this year.  We can only hope.

While watching re-runs of Iron Chef America there was a passing mention of the Squealer Burger which sent me on a wild internet hunt… because bacon makes everything better and this burger is too good to simply fade away.

This is my Gypsy take on a Texas classic, in honour or Tookies, for which I break out the Resistol hat for a dash of authenticity.  Wish I still had my Dodge Ram pick up truck (lovingly called “Lilly”), complete with coffee stains on the dash. This would be the perfect Lilly picnic.

I’ve read dozens of posts about the Tookie’s Squealer and how they handled their bacon. Some added it chopped, raw.  Others cooked it to crisp and then added the bacon grease back to the round meat.  I opted to cook the bacon to transparent and then to dice it fine and add it to the raw burger mix.

Two reasons:

1.  I wanted to take that raw edge off the bacon and add both flavor and fat to the meat without running the risk of the bacon not being cooked through in the middle.

2.  It’s winter in Canada and the grill is still in storage, as such I am cooking my Squealers in my trusty cast iron pan, which is where I cook my bacon… so instead of adding the bacon fat into the burger, I cooked it in all that salty, smoky grease.  Yup.  That’s the ticket.

Now before you get your Texas sized panties in a knot, sighting the spinach topped grease bomb you see here… I say again, this is my interpretation. Tookie’s would never serve spinach, they stuck with the traditional lettuce.

But I just love the way crisp spinach wilts against seared meat, plus it packs a wallop nutritional speaking.

Yes, those are green beans on the side.  Oh, sure you were thinking barbecued beans… but I was looking for some crunch, so green bean ‘fries’ it is.  Served with a shot of  Ranch Dressing, because on my last trip to Texas I believe Ranch Dressing was officially declared a ‘beverage’.

Speaking of beverage, many a gypsy reader has asked me to make a liquor store suggestion to accompany recipe and menu ideas… knowing I am a wine pig.   And hey, if that’s what my readers want, that is EXACTLY what I shall give them.

So, what wine would Gypsy suggest with the Squealer?  None. (sharp intake of breath from the regulars…) Instead of wine I might suggest a good, pale beer like a Keith’s Pale Ale. But not being a beer drinker myself (I cook with it, but I don’t drink it), I would go for a sparkling hard cider myself.

Okanagan girl that I am, I would lean towards Okanagan Extra, Pear Cider. Dam. Wish I had one right now.  Fine, pass the ranch dressing, I’m goin’ Texas tonight.  Pushing the coronary limits of cuisine.  A star at neighborhood barbecues where cholesterol rules.

“Oh yeah, BABY! That’s my BACON!”

And this little Squealer ran all the way home…

Squealer Burger, Close, Gypsy Cooking

The Squealer Burger Recipe (a la Gypsy)

Ease of Preparation: Super Easy
• Time: 60 minutes
• Serves: 4


1 pound lean ground beef
6 strips bacon, cooked to translucent & diced
½ medium onion, minced fine
1 clove garlic, minced fine
1 teaspoon chili flakes
½ teaspoon dried thyme
3 tablespoons bread crumbs
1 egg, lightly whisked
salt & pepper – to taste


  1. In medium bowl, combine meat, salt, pepper, thyme, chili, onion, garlic and bread crumbs, mix lightly then add egg and mix thoroughly by hand.
  2. Do a “taste test”, cooking a small amount of meat in a pan to test seasoning, and ease up on the salt – bacon is high in sodium.
    Form patties, then chill for ten minutes in the fridge,  Squealers are a very loose burger, chilling slightly helps them to firm together better.
  3. If you’re grilling (and why wouldn’t you in the season?!) go one step further and pop them in the freezer for 10 minutes it will help them hold together better on the grill.
  4. Brush with your favorite sauce, for this test run, we went sauce-less… I wanted that FULL bacon flavour. What can I say, I’m a purist.
Squealer Burger, Mixed, Gypsy Cooking

Bacon added to burger mix, cooked to transparent, chopped fine…

Here we…

Serve on toasted sweet onion bun
And top with…
1 Giant heap of aged cheddar cheese, melted
1 Handful of loose, dry, fresh spinach
1 – 2 (thick) Slabs of tomato
Dijon & mayo… ‘cause that’s how we like it.

Squealer Burger cut, Gypsy Cooking

Gypsy Confession: NO WAY could I all eat this, but I wanted to. I ate too much as it was. Shouldn’t have filled up on all those stupid beans. (attempt to alleviate guilt…)

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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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