1First you fry the bacon. Don’t throw away the bacon grease yet. Once the bacon has cooled down, chop it up into small pieces.
2Hand mix all ingredients in a bowl.
3Get out a cookie sheet and spray it with a little non-stick cooking spray or spread a small layer of olive oil on it.
4Fashion half the meat into an even number of patties and place them on the cookie sheet.
5Place a good sized sprinkle of smoked Gouda on top of each patty.
6Cover each of them with the chopped bacon pieces
7Make another equal amount of patties and place one on top of each of the bacon-smoked Gouda topped patties
8*Optional – add 1 pat of herbed butter.
9Take each of the double patties and seal up the edges by gently pushing the sides of the burger together. When you are done, they will look like big fat burger patties and no one will see the surprise hiding inside.
10Place the burgers in the fridge for at least an hour. This will allow the patties to harden a little which will keep them held together.
11Preheat grill to medium.
12Shape mixture into ½” patties.
13Grill burgers about 5 minutes a side, keeping lid closed where possible.
14Butter potato rolls before lightly grilling them to toast.
A hearty, flavorful hash should be in every Southern cook’s repertoire. And this recipe, made with russet potatoes, bell peppers, onions, and thick-cut bacon, is so easy to make that you’ll have it memorized in no time.