(Click the images to see them well.)
Garlic Burgers have been our favorite recipe, but this takes burgers a step beyond. Start with the recipe for Garlic Burgers, and…
Just add bacon. We finely cut a pound of raw bacon to mix with about 5 pounds of hamburger. Mixing thoroughly is important. Next time, we will increase the bacon 50%, and I recommend that. Look closely in the ”mountain of burger” to see some of the bacon.
To avoid confusion, before forming the patties, we mixed the grated, sharp cheddar cheese (from Costco) into the “mountain.” We are fond of embedding ingredients, and, to a limit, that works well. Normally, we also cut slices of cheese to melt over the top of the burgers, just before they come off the grill. This time we didn’t. The moisture was excellent but not messy.
Notice the placement of the burgers on the grill. The fire was just below the lower right corner in the picture. It is important that the burgers are not placed directly over the fire, because as they drip they will feed the flame (and you’ll lose a few)… and with the bacon they will surely drip.