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 love bacon but this is a bit much.
Finally, an all in one posting spot.
