|This is half an onion ;)|
On a related note, I'm not sure if I want to see Steve's Bacon Fronts.
Of course, slices of bacon are easier to measure.
Chop the bacon, onion, and garlic in the processor until they're very finely minced--the bacon will be paste-like. For this, the finer the better, because that will help it get evenly distributed in the ground beef. Both the bacon and the onion will help keep the burger moist, and both also add tons of flavor.
Usually I use the pr-esliced cheese you can buy for sandwiches and fold it into fourths. Today I'm shredded cheese because that's what we had. When I use the slices, I use a whole slice of cheese per burger.
I would recommend going the slice (or chunk) route. Shredded is horribly difficult to work with and you end up with a less satisfying cheese-filled center.
Go preheat your grill to medium and come back.
Can you believe those pasty white buns turned into these? And they say tanning is bad for you.
Or you can just stand there freaking out as your dinner catches on fire.
Let the burgers rest for a few minutes after taking them off the grill. If you dig in now (and I wouldn't blame you if you couldn't wait!), the juices will bleed all over, your nicely toasted buns will disintegrate, and your cheese will ooze out.
Psst...that little tail sticking out of my burger is a chunk of bacon. Don't tell me that wouldn't be the first thing you'd nibble off.
Recipe: Cheese-Stuffed Bacon Burgers
1 lb. ground beef
2 thick slices of bacon
1/4 of an onion
2 garlic cloves
1 tbsp. Worcestershire sauce
1 tsp. olive oil
Salt and pepper to taste
4 oz. your favorite kind of cheese
Chop bacon, onion, and garlic in a food processor until pastelike mixture forms. Combine with ground beef. Add Worcestershire, olive oil, paprika, and salt and pepper.
Stuff hamburger mixture with 1 oz. of cheese and then form into patty.
Grill burgers over medium heat for 4-5 minutes a side. Allow to rest before eating.