Made with ground Bacon-- no beef.
This guy is sooooooooo creative!
Make sure you click the bottom to go to page 2...
Nearly a year has passed since I made the mistake of making Bacon Cereal. It was my most popular creation yet and even got me a radio interview with our friends in Canada. I'd like to say I've grown wiser and matured in those past months, but you wouldn't be reading this if I had. I struggled for months wondering how I could possibly top Bacon Cereal. It can't be done, I thought. Not possible. Then it finally hit me: A bacon burger. No, not a hamburger with bacon on it, but a burger whose base is ground bacon instead of ground beef. It's often been said that there's a fine line between genius and insanity. I think I've blurred that line this time around.
Ingredients:
The first thing you'll notice is two different types of bacon. You've got your thick sliced on the left and the traditional sliced on the right. The thin sliced was much fattier and I thought this might be necessary to help hold the patty together and excrete bacony goodness that would become the glue of my baconburger. I also opted for wheat buns and light Ranch dressing. We've all read about the health advantages of wheat bread over white bread, so that choice should be obvious. That white bread stuff will kill ya. Without wasting any time I began to slice the bacon into pieces roughly 1" in width:
You're probably wondering how I turned bacon into ground bacon. I had initially wanted to buy a meat grinder for this, but after pricing them realized it was a little excessive for this project. Then I remembered that I own a food processor and that should do the job just fine. Grinding raw bacon was probably not a use my parents had thought of when they bought it for me.
Putting raw bacon slices into a food processor at 10:30pm was one of the odder experiences of my life. Even weirder than witnessing a homeless man arguing with a hot dog wrapper.
Strike that. Pressing the "Pulse" button on my food processor and watching raw bacon being ground into tiny pieces was the strangest moment of my life. I'd write more, but there's no metaphor to properly describe this experience.
After grinding over a pound of bacon, I was left with a bowl of this:
I couldn't imagine that I would shortly be eating that. It's kind of like when you first found out what hot dogs were made of and thought you could never eat another as long as you lived. Certainly an unsettling experience, but something we all get over. Just like I got over looking into a bowl of ground bacon.
The next step was to form the bacon into patties. Originally I was planning on making one monster patty, but realized it would be nearly impossible to cook it all the way through. Raw pork and the human body don't agree with each other so well. So, I made two thinner patties:
The one on the right was significantly thicker than the one on the left, but I was so proud of my work that I couldn't re-form them. I decided to practice with the large patty, learn from my mistakes and ideally perfect the thinner patty. To the best of my knowledge, nobody had done this before. I was venturing into uncharted culinary waters. I felt like the Christopher Columbus of bacon.
One thing I soon discovered is how horribly greasy one's hands become when forming ground bacon into burger patties. The only way I could've had more grease on my hands would've been to soak them in oil for a few hours. It took the
following cleaning supplies to remove the protective grease coating on my skin:
To see me cook this thing, move to page 2.
This guy is sooooooooo creative!
Make sure you click the bottom to go to page 2...
Nearly a year has passed since I made the mistake of making Bacon Cereal. It was my most popular creation yet and even got me a radio interview with our friends in Canada. I'd like to say I've grown wiser and matured in those past months, but you wouldn't be reading this if I had. I struggled for months wondering how I could possibly top Bacon Cereal. It can't be done, I thought. Not possible. Then it finally hit me: A bacon burger. No, not a hamburger with bacon on it, but a burger whose base is ground bacon instead of ground beef. It's often been said that there's a fine line between genius and insanity. I think I've blurred that line this time around.
Ingredients:
The first thing you'll notice is two different types of bacon. You've got your thick sliced on the left and the traditional sliced on the right. The thin sliced was much fattier and I thought this might be necessary to help hold the patty together and excrete bacony goodness that would become the glue of my baconburger. I also opted for wheat buns and light Ranch dressing. We've all read about the health advantages of wheat bread over white bread, so that choice should be obvious. That white bread stuff will kill ya. Without wasting any time I began to slice the bacon into pieces roughly 1" in width:
You're probably wondering how I turned bacon into ground bacon. I had initially wanted to buy a meat grinder for this, but after pricing them realized it was a little excessive for this project. Then I remembered that I own a food processor and that should do the job just fine. Grinding raw bacon was probably not a use my parents had thought of when they bought it for me.
Putting raw bacon slices into a food processor at 10:30pm was one of the odder experiences of my life. Even weirder than witnessing a homeless man arguing with a hot dog wrapper.
Strike that. Pressing the "Pulse" button on my food processor and watching raw bacon being ground into tiny pieces was the strangest moment of my life. I'd write more, but there's no metaphor to properly describe this experience.
After grinding over a pound of bacon, I was left with a bowl of this:
I couldn't imagine that I would shortly be eating that. It's kind of like when you first found out what hot dogs were made of and thought you could never eat another as long as you lived. Certainly an unsettling experience, but something we all get over. Just like I got over looking into a bowl of ground bacon.
The next step was to form the bacon into patties. Originally I was planning on making one monster patty, but realized it would be nearly impossible to cook it all the way through. Raw pork and the human body don't agree with each other so well. So, I made two thinner patties:
The one on the right was significantly thicker than the one on the left, but I was so proud of my work that I couldn't re-form them. I decided to practice with the large patty, learn from my mistakes and ideally perfect the thinner patty. To the best of my knowledge, nobody had done this before. I was venturing into uncharted culinary waters. I felt like the Christopher Columbus of bacon.
One thing I soon discovered is how horribly greasy one's hands become when forming ground bacon into burger patties. The only way I could've had more grease on my hands would've been to soak them in oil for a few hours. It took the
following cleaning supplies to remove the protective grease coating on my skin:
To see me cook this thing, move to page 2.
