Place the ground beef in a mixing bowl and add 1/8-tsp ground white pepper. Mix well. Form a patty that, when cooked, will extend just beyond the edges of the Texas Toast. Place the patty on a grill over fully heated coals (or if stovetop, in a cast iron skillet that has been pre-heated to medium high heat. Adjust heat as cooking progresses.). Turn once during cooking, being sure the beef has reached an internal temperature of 160 degrees when finished. While cooking the burger, fry the Thick-Cut Bacon in another pan until almost crispy, then remove to paper towels to drain and absorb excess grease. Lightly grill or toast the Texas Toast. Place the burger on the toast, season with salt to your liking and add some shaved, smoked habanero pepper cheese. Vary the amount of cheese to the degree of heat and Scovill units you enjoy. Be careful handling this hot, spicy cheese. The oils and very finely ground pepper can be easily transferred with an errant wipe to the eyes or nose. Top with sliced Spanish onion and crown with the other slice of Texas Toast.
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