The bacon is removed from the pan and drained, then broken into bits. A couple of garlic cloves are peeled and chunked. The bacon and garlic get mixed into the beef and go through the grinder once again.
This one is mine, with roasted bell pepper and red onion, side salad of red leaf lettuce, avocado, hard cooked egg and canned ( sigh) olives. Karen opted to top hers with lettuce, dill pickle chips and ketchup.
I roll mine into a ball and smash between kling wrap then put a dent in the center. Season, sear and serve - in this case field greens, garden tomato, sauteed onion, American cheese, balsamic ketchup and dill pickle on a toasted Kaiser. Just delicious -
I've heard of putting crushed ice or dissolved gelatin in the meat to moisten it. Any experience with that?
My grandmother's burgers were a version of what she ate in her Russian childhood called cutlets. Basically, chopped beef with moistened bread, chopped onion, salt, pepper, egg. Because we are Jewish, there was no mild to make what would be a panade, but the soaked bread did the trick. My mom soaked it briefly in broth if I remember correctly. The burgers where then fried in a skilled.
We used to grind our own hamburger from boned chuck, portion and make it into patties, then freeze the patties. When we were ready to cook them we'd heat up the pan on medium high heat (usually an old Revereware skillet, so it was heavier than today's version) into which we'd sprinkle a liberal amount of salt, then lay the frozen patties- not too many so as not to crowd them. When they were good and browned we'd salt the tops, turn them over and finish cooking them. They tasted as if they'd been cooked on a flat top grill.
My burgers are not "Perfect." ;-) @ordo, etal, the recent thread about a "meatier" burger (and just using beef), inspired me to start a thread about creative/unique burgers. A similar(?) thread has been pointed out. Sorry, if my post was redundant. On any forum, I'm sure there will be similar threads.