A cheesy sandwich to celebrate an American phenomenon.
Cook the bacon and chop it into small pieces.
The day before or the morning of, mix the meat with the bacon, bourbon, liquid hickory, salt and pepper. I use my hands and mix and squeeze until it's mixed well.
Cover and refrigerate at least six hours (overnight is good too).
When you're ready to eat, form the cold meat into patties and grill on a pre-heated medium-high grill until it reaches the degree of doneness you prefer. We like rare to medium-rare.
While they're cooking, cut up the condiments and brush the buns with olive oil.
About 3 minutes before the burgers are done, put the buns on the grill and toast to a golden brown.
At the same time, top the burgers with the cheeses of choice - one or all!
Serve buffet style - and don't forget the pickles!
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