hamburger meat (amount varies depending on # of burgers)
cooked bacon
cheese (your preference: American, Swiss, cheddar, etc.)

For every one hamburger you need you will need to roll out two "thin" hamburger patties. Do this by placing balls of hamburger sandwiched between two sheets of wax paper. With rolling pin, roll them out to desired "thin"ness. Remove top sheet of wax paper.

Lay "COOKED" bacon and cheese on top of uncooked bottom hamburger patty (leave enough room around the patty to seal it). Place your second "thin" patty on top of your bottom patty and "COOKED" bacon and cheese. Seal the edges and cook in skillet or grill as you would a regular hamburger.

Remember, because your patties are "thin" you will not use anymore hamburger than you normally would to make plain old burgers. Enjoy!

Submitted by: Jonna Pierce