Ultimate Bacon Burger

We first fired up the grill at the end of May, when the weather first started getting warmer (before it got way too hot). And my first big Sunday breakfast consisted of eggs cooked in the cast iron skillet and I even toasted a bagel on the grill. Somehow, I never got around to taking a picture of it. Oh, well. It turned out pretty well.

Anyway, Fathers Day rolled around, and, somehow, there was no bacon involved. How is that again? There should be extra bacon on Fathers Day. I made up for it a few days later.

I saw the following on the Internet many times before, so I decided to try it, sans hot dogs. With the franks added, it's supposed to look like a cooked turtle. Without them, it's just meat and a whole lot of bacon.



Simple to make: there are two pre-maid hamburger patties (total weight: 1/2 pound) and 6 slices of bacon. Yes, that's a lot of bacon in one serving, but if anyone didn't want me to make that, there should have been bacon of Fathers Day!

It was interesting, and a little icky, weaving the bacon, and it almost didn't make it around the two burgers stacked in the center.

Cooked it on the grill a lower-than-usual flame for a longer time, and flipped it a couple of times.

Tasted good.

Double-Stuffed-Double-Cheese-Double Burger

(This entry should have been made on Monday following Breadless Breakfast Burrito.)

I had a burger and a half left over after breakfast, and I needed two burgers, so I re-rolled them into two patties.

Sprinkled both with onion powder, garlic powder (gotta buy the real stuff -- soon) and chili powder. On top of one patty, shred (or peel) some jack cheese and sharp cheddar (and anything else for that matter).

Tricky part: Flip the second burger on top of the first, seasoned side down. Smush the edges together to erase as much of the seam between the two patties so that now it's one six-ounce patty, plus stuffing.

Put it on the grill, allowing extra time because it's extra thick.
Serve on a toasted onion bagel.