I set about making a burger that would replicate the experience of San Diego's famed Slater's burger without the drawbacks.
Using a food processor, turn your bacon into ground bacon. Prior to grinding, I put the bacon in the freezer (for about a half hour) to prevent it from sticking to the blades of my processor. If you don't have a food processor, you can ask your butcher to grind the bacon for you prior to leaving the store.
Combine ground beef, bacon, almond flour, and egg. Using a large bowl, work the ingredients together until blended. The almond flour and egg will help the ground beef and bacon stick together.
Divide your meat into four equal amounts and hand pack into patties.
Put a saute pan on medium heat and add a bit of olive oil. Once up to temperature, begin cooking the burgers.
Due to the high fat content from the bacon, you'll want to flip the burgers frequently to avoid burning.
While the burgers cook, prepare your butter lettuce, tomatoes, and pickles. The butter lettuce will serve as your "bun," while the tomatoes add a nice, cool contrast to the finished burgers (and pickles speak for themselves). Be sure to keep the butter lettuce leaves whole, and slice tomatoes and pickles so they'll lay flat.
I recommend you cook the burgers to 160 degrees ("medium"). Because of the high bacon content, you won't lose juiciness.
Put a piece of butter lettuce on each plate and place a burger on top. Leave a little lettuce showing underneath the burger, as this will fold up and protect your guests from renegade drips of bacon fat.
Put tomato slice, pickles, and dressings on the burger. I recommend organic mustard and homemade mayonnaise if you want to keep things healthy.
Finish with another piece of butter lettuce on top of the burger.
I sent this meal to the table with a bit of mashed sweet potato on the side. You could do the same, or pick another favorite side.
This recipe can be compliant on all levels depending on your bacon, so double check your ingredients.
Click here for a WLC-compliant mayo recipe.