Bacon. America loves it (as long as it’s not playing in a crappy rock band with its brother). Slater’s 50/50 in San Diego knows that all too well, so, in honor of our nation’s birth, they created the ‘Merica Burger, which isn’t just topped with bacon… it’s MADE of bacon, including two bacon patties topped with bacon, in addition to bacon cheese, bacon bits, and plenty of bacon grease.
We had them break it down step-by-step to show just how much bacon they could cram into the baconiest burger of all time. Bacon.
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