I wanted to cook the burger under the broiler, as I did with the bacon-wrapped burger last week, on a rack set over a Pyrex dish to allow the rendered fat to drain. Having read about the difficulties people making such burgers have had keeping them together, I decided to add one large egg to the food processor along with the 19 slices of bacon. I ground the bacon and the egg together, then, using my hands, pulled the mixture out and used a hamburger press to make a burger. It is possible that my hands have been greasier at some point in my life, but if so I have (fortunately) forgotten it. I was not quite prepared for the raw burger to look like pure fat, and I must admit that it didn’t look very appealing. But it was for science, so I soldiered on!
I dunno, that picture above looks pretty appealing to me. Although, I’m not sure that it’s worth having a stroke over. If you want to try it yourself, head on over to GeekDad for full details on the cooking procedure. He washed it down with a Dogfish Head 90-Minute IPA, which is a damn fine beer I must admit. But a real man would have brewed our beer to drink with it.