1 pound 96-percent lean ground beef (preferably grass-fed or organic)
4 slices center-cut bacon or turkey (not extra-lean) bacon
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon Worcestershire sauce
4 teaspoons barbecue sauce
4 ounces low-fat Cheddar cheese*
4 whole-wheat hamburger buns or sandwich thins*
Preheat oven to 350 degrees F.
Cut bacon strips in two and place on a cooling rack. Line a baking sheet with aluminum foil and place cooling rack with bacon on top of baking sheet. The cooling rack will allow the fat drippings to pool on the aluminum foil, and not cling to the bacon. Bake in oven for 8 to 10 minutes, or until crispy.
Preheat grill to high.
Add beef to a bowl and season with salt, pepper and Worcestershire sauce. Mix gently and form into four patties. Place patties in refrigerator for 20 to 30 minutes.
Remove beef patties from refrigerator and grill for 2 minutes per side for medium rare, 3 minutes per side for medium and 4 to 5 minutes per side for well done. Place cheese slices on top of each burger for the last few seconds of cooking, and allow to melt slightly. Place buns on an upper grill rack for about 30 seconds or until lightly toasted.
Spread barbecue sauce on the top half of each bun. Place patty on bottom half of bun and top with two half-slices of bacon. Makes four 4-ounce burgers.