The Beef and Bacon Burger is a great breakfast option- try it with an egg fried in ghee! PROTEIN BANANZA! Also, you can experiment with adding spices to create variety. Add 1/2 tsp. of red chili flakes and 1/4 tsp of cayenne for a spicy burger, or some fresh basil leaves and chopped clove of garlic for a yummy mixture! Have fun with it!
Makes 2 large burger patties
1 pound grass-fed/grass-finished ground beef
1/2 cup partially cooked bacon (use sugar/nitrate/hormone-free and pastured bacon whenever possible; Pederson Brand makes a great one that is old at Whole Foods and many natural markets- always read labels as most bacon has added sugar)
1 tsp. coarse salt
1/2 tsp. coarse pepper
2 TBSP chopped scallions, green part only
Chop the bacon into 1 inch size pieces and partially cook in a sauté pan until it starts to render its fat. You want to cook off some of the fat and not stir raw bacon into the beef because the middle part of your burger will be rare to medium rare, and will cause the bacon in the middle part of the burger to not be cooked!
Place the ground beef, salt, pepper and green onions into a medium sized mixing bowl. Drain the bacon pieces and add 1 tsp. of the bacon pan drippings to the mixing bowl. Gently combine the bacon and beef, being careful not to over work the mix. You want tender juicy burgers and if you mix the meat too much it will end up tough.
Divide the mixture into two equal portions. Using your hands or a burger press form into patties. If you own a burger press, mad props. I’ll ask for that at my wedding one day. Make sure they are evenly sized all the way around the burger so that they will cook at the same pace- no one wants one raw burger and one burnt stone of a burger. #diversity
Heat a cast-iron skillet or a flat top skillet on the stove top on medium high heat. You don’t want the pan to get too hot because the outside of the burger will burn before the inside even begins to cook. You’re hot enough.
Place the burgers in the pan and cook for four minutes until a light crust forms. Carefully flip the burgers and repeat on the other side. Cover the pan with a lid for the last two or three minutes and you will have a perfectly medium rare burger to chow down on like the savage you are.