Thanks to the 100% bacon 'Merica Burger at Slater's 50/50, bacon is no longer just another topping to pile onto your burger; bacon is the burger. We had them break it down to show just how much bacon they could cram into their baconiest burger of all time. Bacon.
This Restaurant Reinvented the McGriddle
The heart of the burger (and the heart of your heart problems) is the 100% bacon patty, ground up beef-style, packed together, and grilled over an open flame.
Just in case there wasn't enough bacon in the burger, they fry up more to pile on top.
The fresh bacon pretzel bun (made with rendered bacon fat instead of butter, plus pieces of actual bacon baked inside), soaks up some of the bacon grease and extra flavor while toasting on the grill.
Stack up the bacon patties between layers of cheddar cheese -- wait, make that BACON cheddar cheese -- to make yours a 1/3, 2/3, or full 1lb burger.
The burger building begins by stacking up all of the bacon cheese-covered bacon on that toasted bacon pretzel bun, then wiping away a single tear, because it's just so beautiful already.
Don't forget the bacon...
The final piece of this bacon tower, and the only ingredient that doesn't actually contain bacon, is an egg cooked sunny-side-up, at least until they genetically engineer eggs with bacon-grease yolks.
The top of the bun is slathered in creamy bacon island dressing and impaled on top of the burger with a steak knife in case you need to do some cutting (not the calorie kind).
When it all comes together, it's a burger truly worthy of the name 'Merica. Someone cue the Lee Greenwood.