1
["On large piece of foil, make the bacon mat by weaving the raw bacon into a large square (about 12"" x 12"") keeping the slices as close together as possible.", "It would look kind of like a lattice pie crust only closer together.", "Spread the burger over the bacon mat and press evenly.", "Top with bbq sauce.", "Saute more of the bacon for bacon bits.", "Drain and crumble.", "Saute the peppers and onions in bacon fat until done.", "Spread over burger and bbq sauce.", "Top with shredded cheese and bacon bits.", "Roll into log.", "It should be rather thick (like bun size when sliced).", "Cover with another layer of foil.", "You should have 2 layers of foil covering the meat.", "Poke holes in foil so fat can drain out while on the grill.", "Preheat gas grill to medium heat.", "Place meat roll on cool side of grill ( indirect heat method).", "Cook for 2 hours, turning roll a quarter turn every 1/2 hour.", "Remove foil, and check for doneness and crispness of bacon.", "Let rest for 10 minutes or so.", "It should be firm enough to slice into 6 large burgers (about 3/4 to 1 inch thick).", "Put burgers on heated onion buns.", "Add sliced tomato and lettuce to each burger.", "Serve with additional condiments, if desired.", "Good with french fries, cole slaw or potato salad."]
