2 lb. very lean ground beef (ask your butcher if you can't find lean meat)
1 large tomato, (tomato should not be all juice)
1 onion, chopped into pieces and slices (1/2 of the onion should be enough in each case)
8 slices prepared bacon (prepared to your liking)
1 tsp. garlic powder
salt and pepper, to taste (salt can be omitted)
lettuce leaves, cut or ripped to desired size to fit the patties
crumbled blue cheese (a small container should suffice depending on your taste and size of burger patties)
dried bread crumbs (Progresso)
2 eggs
mustard of your choice (we prefer a fresh horseradish mustard)

Mix well by hand the eggs, dried bread crumbs, some of the onion pieces to taste, garlic powder, and salt, pepper, and 1/2 cup horseradish mustard.

Make sure the ingredients are mixed very well.

Form an even number of patties, about 5 to 6-inches across, and evenly thick. DO NOT leave the patties fat in the middle, or skinny at the edges.

Over a well spread medium heat source, preferably dried oak, but other sources will work as well, place each patty over aluminum foil, poking holes in the foil to allow any dripping to run off. Cook only one side of each patty for 3 to 4 minutes.

Make certain that you have an equal number of patties, in the next step use only 1 patty to stack the ingredients.

While the patties are cooling, but not cold, add the thinly sliced onion, a slice of thinly prepared tomato, and spread a small amount of blue cheese evenly on top of the other ingredients, before pinching the edges closed run a thin line of Horseradish Mustard smack dab in the middle of the blue cheese.

Top the prepared patty with the other patty, and pinch seams together so they'll stay closed and won't leak.

Return the patty combination to the heat source, and leave them alone for 3 to 4 minutes, then carefully flip the patties and let them cook for another 3 to four minutes undisturbed.

When the patties are 1 or 2 minutes from being done, lightly brush butter or extra virgin olive oil on the buns, and toast them on the grill (DO NOT let them burn), a nicely toasted golden brown is what you want. Remove the buns, and lightly brush them with a good extra virgin olive oil.

Serve your bounty with chips of your choosing, and place condiments (ketchup, mustard, mayonnaise, pickles) and anything else your company requires.

If the edges have been done correctly, and stay together you undoubtedly will receive a standing ovation.. maybe even a cold beer!

Don't worry about the kids, they'll think you just created the best burger in the whole world. Oh Yeah!.. make sure to have a few napkins laying around.

Submitted by: Terry & Cheryl Engel, Crivitz, WI