-
1
Cut the bacon strips in half so you have 12 pieces, each one approximately 4 inches long; fry the bacon well, keeping the strips as straight as you can (a bacon weight works well for that), then set aside.
-
2
Drain the pan of fat but don't wipe out the pan; turn the heat off- you'll come back to this pan later.
-
3
In a large bowl mix together the ground beef, Worcestershire, dried onion, salt, garlic powder, and pepper (and Tabasco/cayenne, if using).
-
4
In a separate bowl mix together the peanut butter, soy sauce, squished garlic, and chicken broth- this is your grilling sauce; if it's too thick still, add broth until it's a consistency you like (I like it thicker).
-
5
Form the beef mixture into six patties.
-
6
Reheat your pan and cook them as you would regular burgers, but brush them on both sides occasionally with the marinade.
-
7
You can add more chicken broth if you want the grilling sauce to go further, or a bit melted butter.
-
8
Now for you low carbers, remember, peanuts are not low-carb, so go easy with the grilling sauce; it'll still taste wonderful if you don't use all of it up on the burgers!
-
9
Low-carb serving: top it with the bacon, either in strips or crumbled, and enjoy; you can add lettuce and tomato if you like, but I love it just the way it is.
-
10
High-carb serving: eat it on a bun with lettuce and tomato and cheese.
