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1
Cook bacon in a skillet over medium heat until crisp.
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2
Then remove it from the skillet and set aside to drain on paper towels.
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3
When cool enough to handle, chop into pieces (0.5 to 1 in size).
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4
In a very large bowl mix all ingredients together with your hands, just until relatively uniform.
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5
Do not overwork the meat.
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6
Form into 1/3 pound balls and use a hamburger press to make patties of desired thickness.
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7
Heat your grill to medium high heat.
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8
When grill is hot put the patties on.
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9
Grill burgers, flipping occasionally.
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10
We prefer ours medium rare, and it usually takes less than 10 minutes total cook time.
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11
But the cook time will vary depending on your grill and preference for done-ness.
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12
Note: This recipe utilizes a club pack of ground beef because I like to make a bunch at once and freeze them.
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13
To freeze, arrange the un-cooked patties in a single layer on a waxed-paper lined cookie sheet and place in the freezer until hard.
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14
Then transfer to freezer bags or vacuum-sealed bags.
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15
If you try to vacuum seal the raw meat, the patties will not retain their shape.
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16
I use a food scale to weigh out uniform portions and usually get 20-24 burgers depending on how much meat is in the club pack (usually 6-7 pounds).
