Bacon in a Beef Burger Patty

I saw this recipe, Bacon-Boosted Patty Melt, from the Tasting Table,  http://www.tastingtable.com/entry_detail/national/12786/chefs_recipes/A_sandwich_classic_gets_some_love.htm. 

It’s supports the idea (as I’ve shown you in a previous post on making turkey burgers) that for a better ground beef or turkey burger, add a little raw bacon to the patty mixture. Push this notion a little further to upgrade your favorite meatloaf or meatball recipe.

In this interesting recipe, the bacon is first frozen solid and then ground up in the bowl of a food processor before it’s added to the ground beef mixture. (I’m guessing they call for freezing the bacon so it grinds finely in the processor.)  With further additions of caraway seeds, Swiss cheese, mayonnaise, toasted rye bread, and Worchestershire sauce, you can taste the sublime layers of flavor before the patties leave the frying pan.