I want to make ground beef burgers with bacon in the ground meat. I read about some restaurant doing this & it sounded yummy. I do not grind my own meat so will be buying it at the store....what should I get considering there is fat in the bacon? I usually get 75/25 but wonder if I should get sirloin or 85/15. And since we like our burgers rare...should I precook the bacon? And lastly...how do I do the bacon? Just try to chop it really, really fine & mix it with the meat or should I try to put it in the food processor?
Any ideas? Thanks!