What? No slices of bacon on top? No cheese? No mayo? What a pansy burger. From wired.com:
Having read about the difficulties people making such burgers have had keeping them together, I decided to add one large egg to the food processor along with the 19 slices of bacon. I ground the bacon and the egg together, then, using my hands, pulled the mixture out and used a hamburger press to make a burger. It is possible that my hands have been greasier at some point in my life, but if so I have (fortunately) forgotten it. I was not quite prepared for the raw burger to look like pure fat, and I must admit that it didn’t look very appealing. But it was for science, so I soldiered on!
Would I recommend it? Reservedly, yes, but mostly because afterward you can honestly say you’ve eaten a burger made out of bacon, and not many people can say that. If you don’t care about the “honor” of it, I suggest sharing it with at least one other person, because it’s not likely you’ll actually want to eat more than half. I suggest uncured bacon so the salt doesn’t make your blood pressure spike. Cook it the way I did unless you want it to bathe in its own fat as it cooks. Oh, yes, and wash it down with something with a bite to it, because otherwise the taste of the bacon fat will likely overwhelm your palate.