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["In a pan saute bacon pieces until tender, adding onion slivers and thyme.", "Pour over ground beef and mix well with a fork.", "Add eggs, crouton crumbs, and creamer, again mixing furiously.", "Add balance of ingredients and mix finely.", "Soak your hands thoroughly in cold water (water and fats will not join) and form patties about 3.5"" in diameter 3/4"" thick, ensuring that the edges are squared (so they don't burn) and center is ""dimpled"" (so it won't be undercooked when the edges are done).", "Place on a platter and refrigerate for several hours, so that the meat is at even temperature when you go to cook it.", "Place it on a preheated BBQ grill, searing a grill mark on the meat until it hits ""release"" temperature, and rotating 90 to get a cross thatch sear mark, before flipping the burger to repeat the process on the opposite side.", "In so doing, the grill should be ""super heated"" on the cooking side, that the grill is really hot, but on dropping the meat on, reduce the heat to nil, and increase the heat on the opposite side, thus cooking by ""indirect heat"" method and reducing flare ups.", "When flipping the meat, reverse the heat process, that the grill can sear the meat.", "Use of wood chips is heartily encouraged, mesquite chips will add a wonderful smokiness to the taste, as will hickory.", "If desired, you can ""finish"" these beauties with a slice of provolone, cheddar or Havarti, just enough to melt before serving.", "Serve with summer fresh field tomato, ""refrigerator dills, sliced very thin and sourdough or onion buns, or, in my case ""Weight Watchers"" Whole Wheat buns, toasted -- ."]
