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.