Comments on: Bacon…burger? Baconburger!

By: Mary

Mary — Sun, 27 Apr 2008 18:35:08 +0000

I just did something similar but a bit healthier. I took approx 2 lbs of elk steak and 1 lb of low sodium bacon grind together with seasonings of your choice ( can give recipe if you are interested) added onions garlic and ground it again. mmmmmmm……

By: Elliott

Elliott — Wed, 01 Aug 2007 15:27:08 +0000

There’s a butcher between Oxford, MS and Batesville, MS that slaughters their own pigs and makes a ground beef/bacon mix. DELICIOUS. Their bacon and sausage are also awesome in their own right. It’s on Highway 6 just outside of Oxford. Good stuff.

By: Kirk

Kirk — Thu, 28 Jun 2007 00:26:10 +0000

Steve - Go to my web site. Look at the format of my tutorials. This is a simple case of parallel development. As I’ve said on other boards, I was not aware of your page when i made my burger. There is enough room in the world for more than one bacon burger.

By: Steve

Steve — Wed, 27 Jun 2007 03:46:38 +0000

I was the original creator of this burger, I put up a website several months ago with the same idea. See the homepage link for more info.

By: James

James — Sat, 23 Jun 2007 02:58:20 +0000

saw this a few days ago. bacon placemats http://www.instructables.com/id/EBLJCRZF2FRVHQ5/ haven’t gotten the courage to make em yet, but the idea of makeing a bowl and pouring eggs/hashbrowns/other bad for me breakfest food in sounds great and will make a great last meal

By: mrbenning

mrbenning — Fri, 22 Jun 2007 14:33:40 +0000

“He suggested a 50/50 mix with some good ground beef”
What? Not man enough for a /real/ bacon burger?

Just kidding. My arteries feel clogged just looking at the picture.

By: Ty

Ty — Fri, 22 Jun 2007 01:52:49 +0000

Last summer, I grilled a ground beef/bacon burger. I was inspired after I heard about a hamburger served in texas called “The Squealer.” It sounded like a delicious invention, but it ended up tasting significantly less bacony than I anticipated. It never occurred to me that you could just throw out the ground beef altogether and actually make an entire burger out of bacon.

That being said, is this really all that different than a BLT? At least you can control the how well done the bacon in a BLT is. The idea that the bacon on the inside of that burger could be too undercooked makes me gag a little.

By: aziza

aziza — Thu, 21 Jun 2007 17:10:49 +0000

Instant death, but tasty!

By: blackie

blackie — Thu, 21 Jun 2007 17:10:29 +0000

I saw this earlier in the week on another forum and the poster had actually tried it. He suggested a 50/50 mix with some good ground beef to make it stick better and cut your chance of an immediate heart attack down.
A little…

By: tim

tim — Thu, 21 Jun 2007 15:43:13 +0000

Wouldn’t this just end up being a really expensive way to make pork sausage?

By: Kluv

Kluv — Thu, 21 Jun 2007 15:24:36 +0000

Excuse me, I have to go to the store and try this for myself.

By: BurstAneurysm

BurstAneurysm — Thu, 21 Jun 2007 15:13:33 +0000

Hope you’re not taking Alli also…
Is is anal discharge week here?

By: mojoandy

mojoandy — Thu, 21 Jun 2007 14:40:21 +0000

I like how it says “patted on a paper towel to remove some grease”. I know he likely means just the liquid pan grease to keep it crispy-on-the-outside-nitrates-and-saturated-fats-in-the-middle but it still made me laugh.

That said, oh how I wish a dab with a paper towel would make a tasty bacon burger the nutritional equivalent to a stick of celery.

By: Josh Smith

Josh Smith — Thu, 21 Jun 2007 14:31:37 +0000

Wrong thing to see when you are getting hungry at 10:30 and stuck at work

By: Susie

Susie — Thu, 21 Jun 2007 13:52:53 +0000

my heart hurts looking at this.

By: Lee

Lee — Thu, 21 Jun 2007 13:24:28 +0000

GENIUS!!!!!!!!!!!