Instructions
- In a medium bowl mix the mayonnaise, vinegar, dill weed, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and mix well. Cover and refrigerate.
- Freeze the bacon slices for 1 hour, and then chop as finely as possible. Mix the bacon, ground chuck, ½ teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick and shaped to fit the bread slices or slightly larger. With your thumb or the back of a spoon, make a shallow indention about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
- Prepare the grill for direct cooking over medium-high heat (about (400°F ) and preheat a grill-proof griddle for about 5 minutes.
- Prepare the grill for cooking over medium heat 400°F and preheat a grill-proof griddle for about 5 minutes.
- Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to medium doneness 160°F , 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.
- Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to well done 160°F , 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over medium-high heat, turning once.
- Grill the patties on the griddle over medium-high heat, with the lid closed, until cooked to well done 160°F , 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over medium-high heat, turning once.
- Top four bread slices each with mustard (if using), a patty, cabbage, and another bread slice. Serve right away.
