I tried making a 50-50 burger this weekend. A 50-50 burger is made with 50% ground beef and 50% ground bacon. Should be a no-brainer!
I froze and ground the bacon with no issues and mixed it with the ground beef to make 1/3 lb patties. I then set the patties in the fridge until I was ready to grill. Because the patties were so sticky with fat I placed them on the grill straight from the fridge and grilled them about 7-8 minutes per side. The burgers still turned out pretty pink (even though I probed them at 160+...damn thing anyways) and they had absolutely NO BACON FLAVOR!
Would pan frying them help me keep all that bacony goodness by allowing it to cook in the fat instead?