Full Bacon Wrapped Burger

Cook Time
20 mins

Calories
517

Serving Size
1

Carbs
0.8

Fat
30.8

Protein
55.4

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1/4-pound patty of ground beef, 96 percent lean, 4 percent fat (or you can use your own recipe of course)
5 slices bacon, cut in half lengthwise
1 sesame seed bun
Garnishes such as a tomato slice, red onion slices, and lettuce
Salt and Pepper to taste

Season the burger patty (whatever recipe you like) with salt and pepper, to taste. Lay 5 halved slices of bacon out on a workstation vertically. Basket-weave the other 5 slices with the 5 on the workstation, making sure the weave is centered and each piece of bacon is equal in length.
Place the seasoned patty on top of the weave, using your hands to compress the patty so that it does not go beyond the bacon. Starting with the vertical-facing slices, pull each end up and over the patty so that they meet in the middle. Begin weaving the horizontal slices into the vertical ones, lifting some slices and tucking the ends into others so that it resembles a near-perfect basket weave and it stays together well. Season both sides of the bacon-wrapped patty with a little bit of pepper.
Preheat the grill to about 325 degrees. Add the burger, weaker side down, onto the grill and leave untouched until the bottom part has been seared together and the bacon is a crisp golden brown, about 15 minutes. Flip, cover, and cook for 5 more minutes. Uncover, and let the burger cook until both sides of the bacon-wrapped burger are golden brown and crisp, and the burger is cooked through and an internal temperature reaches 145 degrees, about 10 minutes more.
Using tongs, turn the burger and place it on a new part of the grill, searing off the bacon on the sides, about 2 minutes per side.

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Best... Best... Best...

1/4-pound patty of ground beef, 96 percent lean, 4 percent fat (or you can use your own recipe of course)
5 slices bacon, cut in half lengthwise
1 sesame seed bun
Garnishes such as a tomato slice, red onion slices, and lettuce
Salt and Pepper to taste

Season the burger patty (whatever recipe you like) with salt and pepper, to taste. Lay 5 halved slices of bacon out on a workstation vertically. Basket-weave the other 5 slices with the 5 on the workstation, making sure the weave is centered and each piece of bacon is equal in length.
Place the seasoned patty on top of the weave, using your hands to compress the patty so that it does not go beyond the bacon. Starting with the vertical-facing slices, pull each end up and over the patty so that they meet in the middle. Begin weaving the horizontal slices into the vertical ones, lifting some slices and tucking the ends into others so that it resembles a near-perfect basket weave and it stays together well. Season both sides of the bacon-wrapped patty with a little bit of pepper.
Preheat the grill to about 325 degrees. Add the burger, weaker side down, onto the grill and leave untouched until the bottom part has been seared together and the bacon is a crisp golden brown, about 15 minutes. Flip, cover, and cook for 5 more minutes. Uncover, and let the burger cook until both sides of the bacon-wrapped burger are golden brown and crisp, and the burger is cooked through and an internal temperature reaches 145 degrees, about 10 minutes more.
Using tongs, turn the burger and place it on a new part of the grill, searing off the bacon on the sides, about 2 minutes per side.

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