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These burgers are cooked in bacon fat, dressed with bacon-infused special sauce, smothered with onions fried in bacon fat, and topped with a crisp bacon weave.
Why It Works
Weaving bacon strips together in a lattice pattern, baking it on a sheet pan, and cutting it into four squares creates a sturdy, crispy wafer for each burger and ensures a good amount of bacon in each bite.
Panfrying the burgers in rendered bacon fat, adding some of the fat to the sauce, brushing the toasted buns with yet more fat, and then frying onions in pan drippings add layer upon layer of smoky bacon flavor.
Flipping the burger patties frequently keeps the outer portion of the patty from overcooking.
hat is it dear? I’m arranging bacon, I said to my wife, with a sort of this-had-better-be-important tone.
At least that’s the scenario that played in my mind last week when I spent several days in a row playing with bacon. My wife doesn’t often visit me in the office, which may be a good thing, as it’d be slightly awkward for me to explain to her exactly why I’m doing things with my cured smoked pork belly that I didn’t even start doing with her until after the fourth real date.
If there is one universal culinary truth, it’s that bacon is easy, which probably explains why I don’t often order it on my burger. It takes the fun and the challenge out of the whole thing. Pretty much any burger’s gonna taste good with a pile of crisp bacon on top of it, right? Well today we’re throwing decency to the wind.
I don’t often eat bacon on my burgers, but when I do, I want them to be the baconiest bacon burgers I can eat.
Bacon Arrangements, Compared
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