When you hear double bacon burger, what comes to mind?! Double patties, double the bacon? For me it’s usually double the bacon. That’s exactly what we did with this burger. We’ve doubled the bacon by adding cooked bacon on the burger and mincing some bacon while still raw and adding it to the burger before forming.
Don’t fret. We’ve been doing this for over 10 years and never once gotten sick or has the burger/bacon been under cooked. The key is either to grind the bacon or mince it very small. By doing this it melts right into the raw burger adding extra flavour keeping it juicy. Now having said that if you like your burger still mooing, you may not want to try or slightly fry your bacon a little first before adding to the raw meat.
I topped my burger with a little mayonnaise – sometimes flavoured, spinach/arugula mix, slow cooked & caramelized onions, crisped bacon and Gouda or Manchego cheese.