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1
For the cheese spread: Place the cottage cheese in a blender and puree until smooth.
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2
Transfer the cottage cheese to a mixing bowl.
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3
Add the mayonnaise, sour cream, onion, parsley, dill and garlic, and fold together with a spatula.
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4
Keep refrigerated until needed.
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5
For the burgers: Cook the bacon three-quarters of the way, remove from the pan and place on paper towels to drain any excess grease.
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6
When cool, cut into small pieces and set aside.
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7
Remove the stems from the peppers and halve them lengthwise.
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8
Scrape out the seeds (or leave them in if you like it HOT!)
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9
and finely dice.
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10
Set aside.
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11
Place the ground beef in a large mixing bowl.
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12
Add the diced bacon, peppers and the cheese.
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13
Mix together by hand just until incorporated.
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14
Don't overwork the burger mixture, as it will make the burgers tough.
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15
Shape the burgers into five 8-ounce patties.
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16
Sprinkle with salt and pepper on both sides.
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17
Set the grill to high and cook the patties for 3 minutes on the first side, and then flip.
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18
Cook another 4 minutes for medium rare, or longer for desired temperature.
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19
Split the buns and brush with the oil.
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20
Toast the buns on the grill.
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21
Place some lettuce and tomato slices on the bottom half of the burger bun.
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22
Place the burger on top of the lettuce and tomatoes, then top the burger with a good amount of the cheese spread.
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23
Finish with the other half of the bun and serve with French fries.
