The 100% Bacon Burger

Packs of hickory smoked bacon, the only meat in the burger — 100% Bacon. May God have mercy on my colon.

Supplies list

Hickory Smoked Bacon
Pepper Jack Cheese
Hamburger Buns

Making the bacon burger

Grind the bacon

Bacon going through a meat grinder — I cranked up the meat grinder and ground the bacon twice, once with the coarse plate and a second time through the fine plate.

Form the patties

A pile of ground bacon ready to be formed into patties — The pile o' bacon, ready for forming into patties.

Cook it in a skillet

Bacon burger patty cooking in a skillet — I cooked my burger in a skillet to avoid having it break apart on the grill.

Thermometer in the bacon burger patty — Cooked to 170, ready to eat.

Add the cheese and serve

Bacon burger patty between two slices of pepper jack cheese — Out of the skillet, patted on a paper towel to remove some grease and nestled between two slices of pepper jack cheese.

The finished 100% bacon burger on a bun with habanero chips — Time to eat with a side of Tim's Cascade Habanero Chips.

What came next

The bacon burger got a sequel: one pound of bacon, stuffed with mozzarella, beer-battered and deep fried. If you'd rather season a regular beef patty, the burger and skillet rub is built for exactly this kind of cooking.