Well, I tried

Teefus

I guess it's better to have tried and failed than never tried at all.

I had a pound of ground chuck, a half pack of thin sliced bacon, and some hoagie buns. What to do? I formed the ground beef into four bratwurst shaped cylinders then spiral wrapped them with bacon. I roasted them indirect for a bit to render off some fat, then moved them over the coals to crisp up the bacon. They were served on toasted hoagie rolls with typical burger condiments.

Meh. Next time I'll get burger buns and use a more conventional approach. I guess you never know until you try.

paqman

Maybe better mixed with other stuff?  Think meatloaf 

WeberWho

I love the approach!

caliking

Doesn't sound too bad, at all. What didn't you like about it?

shtgunal3

What was off? Texture, taste, doneness? Inquiring minds want to know.

lkapigian

Sounds like a brilliant idea ! Give it a go again , soot for 20-30% fat which Chuck should have , weigh in 1.5-2% salt ( pepper to taste .5-1%) add 5% liquid , mix until it becomes tacky and form, this will give you a skinless sausage texture , would be delicious wrapped in Bacon!

Thanks for sharing your experience!

Teefus

shtgunal3 said:

What was off? Texture, taste, doneness? Inquiring minds want to know.

Not really off, just kind of blah. Like kissing your sister.

Thoughts:

For me, the best part of a burger is the charred beef fat on the exterior of the patty. None of that here. The meat was basically braised in bacon fat and beef juice. A conventionally grilled burger topped with conventionally cooked bacon is a better taste combination.

I was hoping to have the same sort of happy marriage I get with bacon wrapped turkey breast (below). It wasn't as happy.

Canugghead

Reminds me of an old post but can't find it... bacon wrapped hollowed baguette stuffed with pork tenderloin. Was it @cookn biker or @WeberWho or someone else?
Love the weave job on the beautiful breast.

lousubcap

Way to take the shot.  Nothing wrong with anything bacon wrapped but I get the lack of the greased burger finish.

WeberWho

Canugghead said:

Reminds me of an old post but can't find it... bacon wrapped hollowed baguette stuffed with pork tenderloin. Was it @cookn biker or @WeberWho or someone else?
Love the weave job on the beautiful breast.

Sounds like a @cookn biker type of cook

fishlessman

Teefus said:

shtgunal3 said:

What was off? Texture, taste, doneness? Inquiring minds want to know.

Not really off, just kind of blah. Like kissing your sister.

Thoughts:

For me, the best part of a burger is the charred beef fat on the exterior of the patty. None of that here. The meat was basically braised in bacon fat and beef juice. A conventionally grilled burger topped with conventionally cooked bacon is a better taste combination.

I was hoping to have the same sort of happy marriage I get with bacon wrapped turkey breast (below). It wasn't as happy.

try stuffing the inside with a good amount of cheese, the burger gets dry from overcooking when trying to get the bacon done. partially cooking the bacon would also help.