I have a dilemma and I probably won't get an answer before starting but I'll try anyways. I have an 80/20 mix and I planned on doing bacon cheeseburgers. My first thought was to grill the bacon along side the burgers since I really don't feel like frying it separately. Plus I'll already be grilling onions. Then I thought about just chopping it up and incorporating it into the patties themselves. What would you do? I can't decide if I just want the bacon taste or the crunch on top of the burger to go with it.
I would NOT incorporate raw bacon inside a burger. It's one thing to eat a medium rare burger, it's quite another to eat medium rare bacon. Cook it separately.
Well my wife informed me she wanted it separate. If I wouldn't have asked yall I would have got the normal response of "I don't care". Got the chimney loaded with charcoal getting lit as we speak. A nice night to enjoy a pipe.
Me either lol. I figured if you can deep fry anything than you should be able to grill anything. I just wanted to see how it turned out.
I was thinking since the bacon had been cured it wouldn't really matter. I've done it before without cooking it and never had any ill effects. Lucky?
Sometimes I cheat and just get the precooked bacon bits and use them in the mix. Real bacon bits and not soy substitute bits. It gives the flavor with less work.
I might have to try that. Grilling the bacon was a horrible idea without something to catch the grease. Threw my cooking time way off but it all ended up okay minus the pickles. Death by bacon flames!