OT - The Real Bacon Burger - OT

I needed to collect some bacon fat for a meal and decided to try making something new instead of just frying up slices of beef bacon. The “all-bacon” burgers I’ve seen in the past are obviously made from what’s considered to be the standard for bacon – pork belly. I’ve never seen an all-bacon burger made from beef belly (navel), so I ground up a 1lb chunk of homemade, dry cured, garlic and herb beef bacon and used half of that for this effort.

Using the smashburger technique, I made 3 patties and caramelized some oak wood-smoked sweet onions.

Well. Thankfully I have awesome glucose and cholesterol levels, so this meal shaved 4 months off my lifespan instead of an entire year. I will never be able to duplicate the wicked crust I managed to get on these patties, not even using dry aged beef. The texture was different because ground bacon does not stick together as cohesively as regular ground beef. I managed to eat a good 75% of this burger before feeling quite sleepy and called it quits. I wasn’t hungry again until very late into the next afternoon. I won’t attempt this again, but it was good eats.