- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt (such as Johnny's®)
- 2 pounds ground chuck
- 4 teaspoons canola oil
- 8 slices Monterey Jack cheese
- 1/4 cup butter, melted
- 4 Mexican telera rolls, split
- 2 avocados, sliced into 1/4-inch wedges
- 8 small butter lettuce leaves
- 1 beefsteak tomato, cut into 4 thick slices
- 1/2 red onion, thinly sliced
- 12 strips cooked bacon
- 1/4 cup mayonnaise
- 2 tablespoons creamed horseradish
- Mix kosher salt, black pepper, and seasoned salt together in a small bowl to make seasoning mixture.
- Shape ground chuck into four 6-inch patties that are 3/4-inch thick. Press your thumb into the center of each patty to make an indentation. Brush 1/2 teaspoon oil over each side. Sprinkle 1/2 teaspoon seasoning mixture over each side.
- Place seasoned patties on a plate lined with waxed paper and freeze until firm, about 15 minutes.
- Fill a barbeque starter chimney with lump charcoal and ignite in an outdoor briquette barbecue grill; heat until charcoal turns white. Spread charcoal evenly on lower grate. Add upper grate, cover grill, and let heat for 5 minutes. Lightly oil the grate.
- Grill patties, covered, until browned, about 5 minutes. Flip and cook until second side is browned, about 4 minutes. Place 2 slices Monterey Jack cheese over each patty; cook until melted, about 1 minute. Transfer patties to a plate and tent with aluminum foil.
- Brush 1 tablespoon melted butter over insides of each roll. Place roll halves buttered-side down on the grill; toast until golden, 30 seconds to 1 minute. Transfer to a flat work surface.
- Top the bottom half of each roll with 1/4 of the avocados, 2 lettuce leaves, 1 tomato slice, 1/4 of the red onion slices, and 3 slices of bacon.
- Whisk mayonnaise and horseradish together in a bowl until smooth. Spread a thin layer of mayonnaise mixture on each burger patty and place over bacon slices. Cover with top halves of rolls.