Why get a burger with a couple slices of bacon when you can get an entire burger made from bacon? This feat has been attempted before, but Matt Blum of GeekDad explains how he pulled it off.
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.
(GeekDad via Neatorama)