Pretty much any burger will taste good with a pile of crispy bacon on top of it, but this burger doesn’t aim to be good; it strives to be the best. No store-bought patty will do. I grind the meat fresh and prefer chuck, which has a meat to fat ratio of 80 percent to 20 percent. Yes, I top the burger with bacon, but I also include it finely diced in the burger for extra juiciness. The crowning jewel is a double dose of mustard goodness—on the bacon and in the sauce.
In a medium bowl, combine the beef and bacon, season with
Heat a grill to high or heat a grill pan or cast-iron pan over high heat. Cook the burgers on both sides until golden brown and a crust has formed and cooked to your desired doneness:
During the last 1 minute of cooking, top each patty with
Spread some of the mustard sauce on the top and bottom of each bun. Place the lettuce, then tomato, then onion on the bottom buns. Place the burgers on top of the onion and top each burger with
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