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Carnivore conundrum du jour...

Bradbury | Mar 27, 201410:17 PM

Why is it that bacon cheeseburgers are so dang delicious, but every time I get a cheeseburger with bacon ground into the patty (usually 25-50% concentration) I end up with Herculean disappointment?

Is it the extra saltiness throwing off the flavor balance? Or the tensile properties of bacon not meshing well with the beef and giving it an weird texture?

I'll let those of you better versed in food science than I am hash that one out, but meanwhile I'm now 0 for 4 at local establishments and switching back to bacon ON and not IN the cheeseburger for the foreseeable future...

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