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yakk's suggestion is a good one, i've actually done that a few times using different cuts with differing results. the more fat in your steak, the better. a leaner steak doesn't have quite enough "glue" to hold the ground meat together after it's been cooked a bit. (or maybe i cooked it too much in step one?)
also, magnum's suggestion about the bacon is a good one. there's a grocery near me that sells a "cowboy burger" - it has bacon and cheese mixed into the meat. now that i think of it, some kind of blue cheese would be excellent in with the bacon!
i gotta go out for burgers....
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xoxo
doodle
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