I plan to make burgers soon. I have some extra pork fat from some fatty bacon. I bought "economy" bacon for another dish and it turned out to be like 80% fat, so I kept the fat I didn't use (unrendered).
My question is how should this be integrated into the burgers - should I just fry up the strips of fat and use the rendered oil or should I dice up the strips of "lard" and toss them in before I form the patties? I'm leaning towards doing both right now, hehe