Mmmm….bacon burgers. I’ve given up on beef burgers, mostly, so the turkey burger is my default bun-filler. Problem is, turkey burgers must be cooked until well-done, so they tend to be on the dry side. My latest solution: add a layer of bacon, thus increasing the deliciousness at least five-fold, but decreasing the healthfulness by a similar margin. Oh, well: at least it’s not a beef burger with bacon.
[Note: those funny white patches on the burgers pictured above are the patties’ interiors; I didn’t oil the grill sufficiently, and ground turkey is so lean, it tends to stick to the cooking surface. Next time, I’ll just rub a slice of bacon over the hot grill surface.]
Cooking bacon on a Big Green Egg is a real treat; the fat drips away, leaving behind a slight smoky char. It cooks quickly, too, so that the meaty portions remain succulent and tender. After incinerating a few too many slices, I bought a raised grid, which keeps the bacon a more comfortable distance from the coals. The raised grid works well when cooking vegetables and meat. It also allows for high-heat searing on one side of the grill, and a slightly lower temperature cooking space atop the grill: a great thing to have if you are cooking multiple steaks to varying degrees of doneness.