Place the bacon in a saucepan with enough water to cover
it. Bring to a boil and then reduce to a slow simmer for
about 45 minutes, or until the bacon shreds easily.
Meanwhile, form the ground beef chuck into a patty and
season with salt and pepper. Reserve.
Remove the bacon from the water and place a small pile
on one side of a large frying pan. Use a flat metal
spatula to press down on the bacon as it cooks, forming
into a thin, flat, patty.
Place the beef patty on the other side of the frying pan
and score with the edge of the spatula.
Flip both the beef and bacon patty over, cooking on both
sides. Continue to press the bacon patty with the
spatula to flatten it. Cook bacon until it is crisp on
both sides and resembles a hashbrown. Cook the burger
patty to desired doneness.
Begin assembling the burger. Slather mustard and mayo on
the bottom half of the bun. Stack onion rings on top of
each other and drizzle with ketchup. Stack tomato slices
and pickles on top of onions. Top with lettuce.
Place a slice of cheese on the bacon patty and the
hamburger patty. Place the top bun on the bacon and
transfer the bacon patty on top of the beef patty. Lift
the whole contraption off the grill and place on top of
the bottom half of the burger.
Wrap up the burger in some waxed or parchment paper and
dig in!
