IF SCIENCE WERE USEFUL THEY'D BREED PIGS WITH COWS:

Put bacon inside the burger (J.M. HIRSCH, 7/25/07, The Associated Press)

Bacon is such a wonderful accompaniment to burgers that it’s a must. But slapping slices of cooked bacon on top of a burger is never satisfying; it doesn’t provide enough bacon to ensure plenty for each bite of burger.

A better technique is to cook the bacon in a skillet, then chop it up and add it to the raw beef. This method infuses the hamburger with a more uniform bacon flavor. [...]

BACON CHEESEBURGER

Start to finish: 20 minutes.
Servings: 4.

½ pound bacon
1 small yellow onion
1 roasted red pepper
1 pound ground beef (85 percent lean)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup Parmesan cheese, grated

Heat a large skillet over medium-high flame. Add the bacon and cook until crisp, about 3 to 5 minutes. Drain and set aside.

Coat the grill rack with oil or cooking spray. Preheat the grill to medium-high.

Place the onion in a food processor and pulse until finely chopped. You may need to scrape down the sides several times. Add the bacon and roasted red pepper, then pulse again until just chopped. Transfer the mixture to a large bowl.

Add the ground beef, salt, pepper and cheese to the bowl, then use your hands to gently combine until just mixed. Divide the meat into four equal, patties.

Grill the burgers for 4 to 5 minutes per side. Do not press the burgers during cooking.