The Best Burgers

Now, some of these measurements are a little sketchy, because I eyeball a lot. These can be grilled, or pan-fried.

Makes 6-8 burgers, depending on size

6-8 slices bacon, uncooked
2 slices white bread, or fine-textured wheat
About a cup of milk
2-2.5 lbs ground round or chuck (85/15 or 90/10)
1 envelope onion soup mix
1-2 tbs teriyaki sauce
1 tsp liquid smoke

Heat oven to 350 degrees. Lay bacon out on a foil-lined jelly roll pan so that no pieces overlap. Bake in the oven for 25-30 minutes. Set bacon aside, and drain on paper towels

Meanwhile, place bread in a large bowl, and slowly pour about half the milk over top. Begin to mix with your hands, forming a liquidy paste. Add more milk if it gets too gummy. Bread should be nearly dissolved, but the mixture should still have some substance to it. Add meat, soup mix, teriyaki and liquid smoke. Add 2-3 tablespoons of rendered bacon grease. Mix together to bring everything together, but do not overmix. Form into patties, about 6 oz each (the size of a baseball). 2.25 lbs will yield 7 burgers.

If you are pan-frying the burgers, heat a heavy-bottomed skillet over medium heat, and add about a tablespoon of rendered bacon grease. Don't crowd the pan--there should be space around all the burgers, otherwise they'll steam and not cook. Cook burgers on one side without moving them, about 5 minutes. Turn burgers over, there should be a nice deep brown crust on the burgers. Reduce the heat to medium low, and continue cooking 5-7 minutes, or until juices run clear. Cook in batches until all burgers are done.

To grill burgers, preheat gas grill, or charcoal. Cook 3-4 minutes per side, flipping several times, depending on how fast or slow they are cooking.

Serve with bacon, barbecue sauce and cheese.