8oz ground beef (per burger)
a sprinkle of shredded cheddar cheese
2 strips roughly chopped turkey bacon (or regular bacon!!)
1 burger bun
a ring or two of red onion
a slice of tomato
a leaf of lettuce or whatever greens you like on your burg
Step 1: Fry the turkey bacon and set aside for a few minutes. When they are cool enough, roughly cut the bacon and set aside in a bowl.
Step 2: Sprinkle out the amount of cheese you want for your burger from its original bag into a separate dish. This makes it easier to avoid contamination because you’ll be handling the raw meat already when stuffing with bacon and cheese.
Step 3: Get a lid to use as a patty template. (I used the lid of a yogurt container.) Put a sheet of saran wrap over the lid. Divide the 8 ounce beef patty in half. Place the first half on top of the saran wrap.
Step 4: Layer the chopped bacon and cheese on top. It kinda looks like a pizza, doesn’t it? Finally place the second half of your beef patty on top of the bacon and cheese. Make sure to seal the outer edges so that the inner filling doesn’t bubble out while you cook.
Step 5: In a frying pan, heat about 3-4 tbs of veggie oil on medium. Place the patties in the pan when the oil is hot and let them fry on each side for 5 minutes or until cooked through.
Step 6: While the burgers are doin their thang, toast the hamburger buns and mayo both sides. Slice the tomatoes and cut the onions into rings. I prefer my onions caramelized, so I sauteed these in a separate frying pan while the burgers cooked.
Step 6: When the burgers are cooked, place them on some paper towels to soak up the extra oil then sandwich them between the buns.