Adding Bacon Fat/Pork Fat to Burgers
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
If your beef is very lean, or you're using another lean meat, like runwestie's elk or bison, go for it. I use 80/20 ground chuck for burgers, not so lean, so I don't add fat, but certainly do put cooked bacon strips on my burgers.
I concur, grinding the bacon and beef together would be the best way to go.