Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?
If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.
I make 2 lbs. of burgers at a time, using 1 lb. of ground grass-fed beef and 1 lb. of pastured ground veal. For the sake of this recipe, we’ll just call it beef.
2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
avocado oil or pork fat
In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.
Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.
Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.