Bacon-Bomb Burgers

I just got through polishing off an experiment in cooking hamburgers this evening.  The wife was wanting hamburger steaks for dinner so I thought I'd try something a little different and came up with an entree we thought was pretty tasty.  I call it the Bacon-Bomb Burger for several reasons you'll soon see:

Bacon-Bomb Burgers

8 strips bacon, fried in skillet (keep this skillet with grease hot after bacon is finished)

1 lb. ground beef chuck (80/20%)
1-2 Tbsp. L&P Worchestershire thick sauce
1 scant Tbsp. Tony Chachere's Creole Seasoning

Blend the Worchestershire sauce and Tony's thoroughly into the ground beef, by hand preferable.  I divided  the meat into three 1/3 lb. patties flattened out fairly wide as they draw up a lot while cooking.

After finishing frying your bacon strips, set them aside to drain but keep the heat on in the skillet.  Place the patties into the skillet.  You're in effect frying the hamburgers in bacon grease.  It took a little over five minutes per side to get only clear juices running and they were browned nicely on the outside.

I served these with the bacon strips and with some Ridgewood Barbecue's Bleu Cheese Dressing on the side. Ridgewood's bleu cheese dressing is a wonderful tasty complement to any hamburger.  Fear No Food!