Ah, the bacon cheeseburger. Few foods exist that are quite as perfect as this edible wonder. I personally like my bacon cheeseburgers with lettuce, tomato, ketchup, mustard and mayo – a relatively simple combination, unchanged since I was a little girl, but there is something about that flavour combination that sends me right to my happy place. It’s one of the most quintessential summer dishes, the first thing I toss on the barbecue on that first really warm day of the year.

Bacon cheeseburgers have also been a stable of the fast food industry since the very beginning, and the temptation to pull over and go through the drive-thru to pick one up as a midweek treat is something I indulge in often – admittedly, maybe a little too often.

Customizing the Bacon Cheeseburger

As the bacon cheeseburger is one of the best foods known to mankind, we also spend a great deal of time improving it however we can, adding extra toppings or particularly classy ingredients. It’s one of the wonderful things about the bacon cheeseburger: you can class it up with caramelized onions, fancy cheese or some foie gras, or serve it as it was originally intended, as an example of greasy diner perfection. The bacon cheeseburger is versatile, accommodating almost every flavour combo imaginable. And despite the endless variations on this simple yet scrumptious base, we’re still always looking to improve this creation.

One of the ways that culinary masterminds the world over try to make the bacon cheeseburger even better is to get even more bacon on to it. Sometimes this is just a matter or layering more and more crispy rashers of bacon on top of the burger. Sometimes this means trying different kinds of bacon, like Canadian bacon or thicker slices of pork belly. But one restaurant in California has tried something completely different, and may have introduced a real game changer to the bacon cheeseburger playing field.

Introducing: The ‘Merica

The California burger chain Slater’s 50/50 has just introduced possibly the baconiest cheeseburger ever – and not by virtue of piling more bacon on the top. No no, this burger has the bacon integrated into the meat itself. “The ‘Merica” starts with a patty that is 50% ground beef, 50% ground bacon. The concept is so simple, and it represents a completely different approach to the bacon cheeseburger game.

Of course, the bacon inside the burger itself isn’t the only way bacon appears on this wonder burger. The ‘Merica is topped with a thick slice of crispy, thick cut bacon; bacon dressing; and loads of bacon cheddar cheese. There’s also a fried egg on top, to make it even more decadent. We can’t wait to try this!