This was my lunch yesterday.
74/26 ground sirloin, 1lb 2.6oz (precooked weight according to my digital food scale), each patty cooked medium-rare
dash of sea salt and ground black pepper
3 strips of uncured pork bacon, halved
2 slices of mozzarella/provolone
locally made onion roll
mustard, homemade mayo
I started with 3 strips of halved uncured pork bacon cooked slowly on medium low heat to draw out as much grease as possible while also making very crispy bacon. I drained the bacon on a paper towel when finished. The patties were dashed with sea salt and ground black pepper 20 minutes prior to cooking the bacon. The beef was cooked directly in the bacon grease (DO NOT REMOVE ANY BACON GREASE), cooked to preference (medium-rare, low and slow for a juicy, flavorful burger). Shortly before cooking was complete, I topped each patty with the cheese and bacon (to get the bacon to sink into the cheese, making assembly less irritating. I hate it when bacon decides it wants to do its own thing and end up on the plate), covering the pan with a lid to get a good melt. Buns were toasted in another pan before assembly. Topped the middle and top buns with homemade mayo and mustard and completed assembly.
For reference, the plate is 8 inches across, resulting in a burger roughly 4.5 inches wide and 5.5 inches tall.
*note* it may seem wasteful, but that beef was starting to get a little old and needed to be eaten before going bad. Would I make it again? Yes, but I'd probably get rid of the extra patty and middle bun.
There were no survivors.